Creamy Paneer Curry

Name: Creamy Paneer Curry with roasted broccoli and rice
Total time: 25 min
Yield: 2
Cuisine: Indian
Ingredients: 1 unit(s) Broccoli; 150 grams Rice; 1 unit(s) Onion; 2 unit(s) Garlic; 2 unit(s) Scallion; 1 sachet(s) Korma Curry Paste; 1 tin(s) Tomato Paste; 1 sachet(s) Vegetable Stock; 200 grams Paneer; 1 pack(s) Coconut Milk; 2 sachet(s) North Indian Style Spice Mix; ½ tsp Sugar; to taste Water; to taste Salt; to taste Pepper; to taste Sugar; to taste Oil

with roasted broccoli and rice

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Though it may be a snap to make, this isn't your ordinary curry in a hurry. Loads of veggies, cubes of golden fried tofu, lashings of rich and creamy sauce... what more could you want?

Tags:

Quick

•Vegan

•Veggie

Allergens:

Mustard

•Milk

The quantities provided above are averages only.

Total25 minutes

Cooking Time20 minutes

DifficultyMedium

Ingredients

Serving amount

1 unit(s)

Broccoli

150 grams

Rice

1 unit(s)

Onion

2 unit(s)

Garlic

2 unit(s)

Scallion

1 sachet(s)

Korma Curry Paste

1 tin(s)

Tomato Paste

1 sachet(s)

Vegetable Stock

200 grams

Paneer

1 pack(s)

Coconut Milk

2 sachet(s)

North Indian Style Spice Mix

Not included in your delivery

½ tsp

Sugar

to taste

Water

to taste

Salt

to taste

Pepper

to taste

Sugar

to taste

Oil

Nutrition Values

Energy (kJ)3930 kJ

Energy (kcal)939 kcal

Fat44.4 g

of which saturates29.2 g

Carbohydrate98.1 g

of which sugars18.9 g

Dietary Fiber3.8 g

Protein40.4 g

Salt3.6 g

Potassium39 mg

Calcium5.9 mg

Iron0.3 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Grater

•Baking Sheet with Baking Paper

•Pot with Lid

Cooking Steps

Preheat your oven to 220°C/200°C fan/gas mark 7.
Rinse the rice to remove excess starch. Pour 300ml cold salted water (per 2P) into a medium pot with a tight-fitting lid.
Stir in the rice and bring to the boil.
Once boiling, lower the heat to medium, cover and cook for 10 mins. Remove from the heat.
Keep covered for 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Trim the tip of the broccoli. Cut head into small florets and stem into 2cm pieces.
Pop the broccoli onto a lined baking tray.
Drizzle with oil, season with pepper then toss to coat.
Spread out in a single layer and roast on the top shelf of your oven until edges are slightly charred, 10-15 mins.

Meanwhile, drain the tofu and chop into 2cm cubes. Pat dry with kitchen paper.
Halve, peel and chop the onion into small pieces.
Peel and grate the garlic (or use a garlic press).
Trim and thinly slice the scallion.
Stir the coconut milk (or shake the packet) to dissolve any lumps.

NOTE: Swapping to paneer? Chop the paneer into 2cm cubes. Season as instructed and fry until golden all over, 5-8 mins. Remove from pan once cooked. Stir back into sauce before serving.

Place a pan over high heat with a good glug of oil.
Toss the tofu with half the North Indian spice, salt, pepper and a drizzle of oil.
Once hot, fry the tofu until slightly crispy, 6-8 mins.
Shift frequently to ensure it doesn't burn. Season with salt and pepper.
Transfer to a bowl and return the pan to medium-high heat with a drizzle of oil.

Add the onion to the pan and cook until softened, 4-5 mins.
Stir in the garlic, korma paste, tomato paste and remaining North Indian spice mix. Cook, stirring, until fragrant, 1 min.
Add 50ml water (per 2P) and ½ tsp sugar (per 2P) then stir in the stock.
Bring to the boil and simmer until reduced by one-third, 4-5 mins.
Stir in the coconut milk, the broccoli and the tofu and cook until piping hot, 1-2 mins.

Taste the curry and add more salt, pepper or sugar if you feel it needs it.
Loosen with a splash of water if it's thickened too much.
Fluff up the rice with a fork then spoon into bowls.
Top with the tofu curry and a sprinkling of scallion.