HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPaneer And Sweet Potato Curry (v)
Paneer and Sweet Potato Curry (v)

Paneer and Sweet Potato Curry (v)

with Brown Rice & Quinoa

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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.


Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time20 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 pack(s)

Diced Sweet Potato

1 block(s)



1 unit(s)


1 bunch(es)


½ unit(s)


1 pot(s)

Jalfrezi Spice

½ pot(s)


½ sachet

Ginger Puree

1 tin(s)

Light Coconut Milk

½ sachet

Vegetable Stock Powder


1 pack(s)

Brown Rice & Quinoa

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3866 kJ
Energy (kcal)924 kcal
Fat54.0 g
of which saturates33.0 g
Carbohydrate77 g
of which sugars14.0 g
Protein36 g
Salt2.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Frying Pan
Instructionsarrow up iconarrow up icon
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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.


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.


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.


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.


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


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!