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.
Diced Sweet Potato
Light Coconut Milk
Vegetable Stock Powder(ContainsCelery)
Brown Rice & Quinoa
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!