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Paneer Veggie Curry (V)

Paneer Veggie Curry (V)

with Sweet Potato and Courgette

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What’s not to love about this recipe? The Paneer veggie curry embodies all the great flavours of India. The Paneer cheese melts beautifully into a sauce with base flavours of Garam Masala and Turmeric. Finish it off by sprinkling over some Almond flakes and then get ready to take a trip through some great Indian flavours.


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 Time45 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

400 grams

Small Sweet Potato

1 unit(s)


1 block(s)



1 bunch(es)


½ unit(s)

Red Bullet Chilli

1 pot(s)

Garam Masala

1 pack(s)

Finely Chopped Tomatoes

100 milliliter(s)

Water for Curry

½ pot(s)

Vegetable Stock Powder


½ pot(s)

Ground Turmeric

150 grams

Basmati Rice

15 grams

Flaked Almonds


Not included in your delivery

300 milliliter(s)

Water for the Rice

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4159 kJ
Energy (kcal)994 kcal
Fat41.0 g
of which saturates23.0 g
Carbohydrate118 g
of which sugars29.0 g
Protein41 g
Salt3.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Instructionsarrow up iconarrow up icon
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Chop the sweet potato into 2cm chunks (peel if you prefer). Trim the courgette then quarter lengthways. Chop widthways into small pieces. Chop the paneer into 2cm cubes. Roughly chop the coriander (stalks and all) and thinly slice the red chilli. TIP: Remove the seeds first if you don't like too much heat.


Heat a splash of oil in a large saucepan over medium-high heat. Add the paneer and cook, turning every now and then until browned. This will take around 5 mins. When browned transfer to a plate and add the sweet potato and the garam massala to the pan. Stir to coat the potato in the spice and cook until fragrant, 2 mins.


Add the chopped tomatoes and water (see ingredients for amount). Bring to the boil then stir in and dissolve the stock powder. Lower the heat to medium, cover with a lid and allow the curry to simmer away until the sweet potato starts to soften, 15-20 mins.


Pour the water for the rice (see ingredients for amount) into another large saucepan and bring to the boil. When boiling, stir in a pinch of salt, the turmeric and the rice. Lower the heat to medium and pop a lid on the pan. Cook for 10 mins, then remove from the heat and set aside (still covered) for another 10 mins or until ready to serve. TIP: The rice will finish cooking in its own steam.


When the curry has been cooking for 10-15 mins, stir in the courgette and leave to cook without the lid for another 5-10 mins until the veggies are so and the sauce is thick and tomatoey. Taste and add a pinch of sugar if it needs a bit of sweetness. Return the paneer to the pan and simmer until the paneer is piping hot, another 2 mins. Taste and season with salt and pepper if necessary. Get ready to serve.


When everything is ready, flu the rice up with a fork and share between your bowls. Top with the curry. Either serve it as is, or for a bit of a twist add a sprinkle of red chilli, some flaked almonds and a sprinkle of coriander. Enjoy!