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Paneer and Sweet Potato Curry (v)

Paneer and Sweet Potato Curry (v)

Paneer and Sweet Potato Curry (v)

with Brown Rice & Quinoa

Recipe Development TeamPublished on November 15, 2018

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Served with nutty brown rice and quinoa, lots of fresh lime juice and chopped fresh coriander, our 20-minute paneer and sweet potato curry is a great mid-week vegetarian recipe. Paneer is a fresh, mild and dense cheese that doesn’t melt, so it’s a great thing to pair with the bold flavours in this dish. It is a popular ingredient across India and much of Southern Asia, and provides bulk and protein to veggie curries like this one.

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total20 minutes

Active 15 minutes

DifficultyMedium

Ingredients

serving amount

300

Diced Sweet Potato

400

Light Coconut Milk

1

Jalfrezi Spice Mix

250

Paneer

1

Ground Turmeric

½

Lime

1

Courgette

(May contain traces of: Celery)

½

Ginger Puree

½

Vegetable Stock Powder

1

Coriander

1

Brown Rice & Quinoa

Nutritional information

Energy (kcal)924 kcal

Energy (kJ)3866 kJ

Fat54 g

of which saturates33 g

Carbohydrate77 g

of which sugars14 g

Protein36 g

Salt2 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Grill Pan

•Bowl

Instructions

Start the Curry

1

a) Heat a splash of oil in a large frying pan over medium-high heat. b) When hot, add the diced sweet potato and fry, stirring frequently until beginning to soften, 5 mins.

Add the Paneer

2

a) Chop the paneer into 2cm chunks and add to the pan. b) Trim the courgette, quarter lengthways then chop widthways into small pieces. c) Roughly chop the coriander (stalks and all). Zest and halve the lime.

Add the Sauce

3

a) Add the Jalfrezi spice blend, turmeric and easy ginger to the pan. Stir and cook for 1 minute. b) Pour in the light coconut milk and stock powder, stir and lower to a simmer. c) Season with salt and pepper and simmer for 5 mins.

Simmer

4

a) While the curry simmers away, have a quick tidy up. b) Add the courgette and cook until soft enough to eat, another 5 mins. Stir occasionally.

Cook the Rice

5

a) Meanwhile cook the rice and quinoa according to the pack instructions. b) Get ready to serve.

Serve

6

a) Share the rice and quinoa between bowls and sprinkle on a little lime zest. b) Add the remaining lime zest to the curry and stir in half the coriander and a good squeeze of lime juice. c) Season to taste with salt and pepper. d) Spoon the curry on top of your rice, finish with a sprinkling of remaining coriander. TUCK IN!

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