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Curry Kale, Pumpkin, Paneer Muffins

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From YoRipe by @foodie.fit.mum
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Level

moderate

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Cooking

40 min

Ingredients

Servings

5
Pumpkin
cut into 2cm cubes
400 g
Paneer
cut into 1cm cubes
100 g
Kale
loosely packed, finely chopped
50 g
Chickpea Flour
about 125g
1 cup
Sun Dried Tomatoes
chopped
1⁄2 cup
Olive Oil
or coconut oil
1⁄2 cup
Coconut Milk
1⁄2 cup
Egg
5
Kale Pesto
2 tbsp
Pumpkin Seeds
to decorate
2 tbsp
Olive Oil
1 tbsp
Curry Powder
2 tsp
Chilli Powder
2 tsp
Baking Powder
2 tsp
Cumin Powder
1 tsp
Salt
2 tsp
Pepper
to taste

How to cook

Prepare the dough components

  • Preheat oven to 200°C.
  • Spread cubed pumpkin on a baking sheet and drizzle 1 tablespoon of olive oil all over.
  • Roast the pumpkin for 20 minutes, then remove and cool.
  • In a bowl, toss the cubed paneer with 2 tablespoons of kale pesto, then set aside.

Start baking

  • In a large bowl, make the batter by mixing together egg, chickpea flour, coconut milk, baking powder, curry powder, cumin powder, chilli powder, salt and pepper with a whisk.
  • Using a spatula, add the roasted pumpkin, kale, marinated paneer and 1/2 cup of oil into the batter, then mix gently to combine.
  • Prepare silicon muffin trays or line a muffin tray with muffin paper.
  • Scoop the dough mixture into the muffin tray or paper.
  • Sprinkle a couple of pumpkin seeds on each muffin.
  • Bake in preheated 180°C oven for 20 minutes.
  • Check the batter with a toothpick, if it is still wet, add another 5 minutes to the cooking time.
  • Let the muffins rest for about 10 minutes before removing from the tray.
  • Serve with the kale salad.
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