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Creamy Paneer Curry

with Basmati Rice and Flaked Almonds

Tags:
Veggie
Allergens:
Milk
Mustard
Celery
Nuts

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 war 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 Time40 minutes
Cooking time35 minutes
DifficultyEasy

Ingredients

serving amount

150 grams

Basmati Rice

2 unit(s)

Garlic Clove

1 unit(s)

Courgette

(May contain Celery)

226 grams

Paneer

(Contains Milk)

1 sachet(s)

Curry Powder Mix

50 grams

Korma Curry Paste

(Contains Mustard)

180 milliliter(s)

Coconut Milk

10 grams

Vegetable Stock Paste

(Contains Celery)

40 grams

Mango Chutney

15 grams

Toasted Flaked Almonds

(Contains Nuts May contain Sesame, Nuts, Peanut)

Not included in your delivery

300 milliliter(s)

Water for the Rice

1 tbsp

Oil for Cooking

1 tsp

Sugar for the Sauce

100 milliliter(s)

Water for the Sauce

20 grams

Butter

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Nutritional information

Energy (kJ)4681 kJ
Energy (kcal)1119 kcal
Fat69.6 g
of which saturates40.3 g
Carbohydrate87.5 g
of which sugars24.1 g
Protein35.9 g
Salt3.88 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Lidded saucepan
Chopping Board
Garlic Press
Knife
Plate
Large Frying Pan
Fork

Instructions

1

Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice, 0.25 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

2

In the meantime, finish the prep. Peel and grate the garlic (or use a garlic press). 

Trim and half the courgette and slice into 1cm half moons.

Cut the paneer into 1cm cubes.

3

Heat the oil (see pantry for amount) in a large frying pan on medium-high heat. Once hot, add the paneer to the pan, season with salt and pepper. Sprinkle over half of the curry powder. Fry until golden all over, 5-8 mins.

Turn regularly to brown them evenly.

Once the paneer is golden, transfer to a plate lined with kitchen paper.

4

Return the (now empty) frying pan on high heat (no need to clean) with a drizzle of oil. Add the courgette and cook until charred, 6-8 mins total. Turn only every couple of mins. Once cooked, season with salt and pepper.

Reduce the heat to medium. Add the korma paste, garlic and remaining curry powder. Fry for 1 min.

5

Stir in the coconut milk, vegetable stock, sugar and water for the sauce (see pantry for amount). 

Bring to a boil and simmer the sauce until thickened, 3-4 mins.

Stir the paneer back into the curry. 

Stir in the butter (see pantry for amount) until melted. 

6

Fluff up your rice with a fork and share between your serving bowls. 

Top with your paneer curry.

Drizzle over the mango chutney and sprinkle over the toasted flaked almonds.

Enjoy!