If you’re looking for a vegetarian dish to serve to family and friends, this one is truly a winner!

• 2 Tbsp canola oil
• 4 garlic cloves, minced
• 2 carrots, chopped
• 1 large onion, chopped
• 2 Tbsp minced fresh ginger
• 2 Tbsp mild curry powder or paste
• 2 tsp garam masala
• 1 1/2 tsp ground cumin
• 1/4 tsp each ground cloves and cinnamon
• Pinch   cayenne pepper (optional)
• 1 package (14 oz/400 g) paneer, chopped
• 1 can (28 oz/796 mL) crushed tomatoes
• 4 cups (1 L) vegetable broth
• 1 large yellow or red bell pepper, chopped
• 1 can (19 oz/540 mL) chickpeas, rinsed and drained
• 2 cups  frozen green peas
• 1/2 tsp salt
• 2 tbsp  chopped fresh cilantro or mint
• Mango chutney (optional)

1. In a large, shallow saucepan, heat oil over medium heat. Sauté garlic, carrots, onion and ginger for 5 minutes or until softened.
2. Stir in curry powder, garam masala, cumin, cloves, cinnamon and cayenne (if using); sauté for 1 minute or until fragrant.
3. Stir in paneer, tomatoes and broth; bring to a boil. Reduce heat and simmer, stirring occasionally, for 15 minutes.
4. Stir in yellow pepper, chickpeas, peas and salt; simmer, stirring often, for 10 minutes or until slightly thickened. Stir in cilantro just before serving. Serve with chutney, if desired.