Vegetable curry, tandoori paneer and sweet lassi

OK that might sound like a veritable feast for a weeknight, but I guarantee you can make it all in 30 mins and then sit down and eat like a king!

Curry
1 tbsp oil
2 large carrots, sliced
2 onions, chopped
3 tbsp curry paste (home made or from a jar)
1 tin toms
175 ml water
2 tbsp veggie stock powder
good handful new potatoes, chopped roughly into bite sized chunks
1 head cauliflower

Start by sauteeing the onions in the oil till tender. Then lob in the curry paste, carrots and potatoes and fry for a few mins. Add the tin of toms, water and stock powder. Bring to the boil and then simmer for about 25 mins till the carrots and potatoes are cooked. Add the cauliflower after 10 mins.

Tandoori Paneer
Half a tub of natural yogurt (the runny kind!)
3 tbsp tandoori spice powder
1 packet paneer, diced.

Mix the tandoori powder with the yogurt and then add the paneer. Leave to marinate for a few mins (you can do this the night before if you want). The spread out onto a nin stick baking tray. Roast in a hot oven (200 degrees) for 20 mins.

Serve the curry and paneer with roti or rice. Wash down with sweet lassi

Sweet lassi
Half tub runny yogurt
Equivilent amount of water
Good couple of handfuls of ice
2 cardomon pods, seeds removed
4 tbsp sugar

Put everything into a blender and blend till smooth. Check for sweetness and serve :)