Golden Paneer and Mango Curry
with creamy coconut milkCalories
:
884 kcalProtein
:
34.3g proteinTotal
:
20 minutesDifficulty
:
EasyQuick
Family Friendly
Allergens:
- Barley
- Cereals containing gluten
- Wheat
- Milk
- Spelt (wheat)
- Cereals containing gluten
- Kamut (wheat)
- Mustard
- Oats
- Rye
- Wheat
- Barley
- Khorasan (wheat)
- Milk
- May contain traces of allergens
A recipe conveniently customised just to your liking. For Veggie and Pescatarian protein swaps: please check ingredients list for items that may not suit your dietary requirements.
Ingredients
Serving amount
2 unit(s)
Garlic
2 unit(s)
Onion
1 unit(s)
Ginger
1 unit(s)
Mango
2 sachet(s)
Curry Powder
(May be present: Spelt (wheat), Cereals containing gluten, Kamut (wheat), Mustard, Oats, Rye, Wheat, Barley, Khorasan (wheat), Milk)
150 grams
Rice
1 pack(s)
Coconut Milk
1 sachet(s)
Chicken Stock
(Contains: Barley, Cereals containing gluten, Wheat)
200 grams
Paneer
(Contains: Milk)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Butter
to taste
Sugar
Nutrition Values
Energy (kJ)3697 kJ
Energy (kcal)884 kcal
Fat39.6 g
of which saturates28.8 g
Carbohydrate99 g
of which sugars22.2 g
Dietary Fiber4.8 g
Protein34.3 g
Salt2.2 g
Potassium390.7 mg
Calcium47.1 mg
Iron0.8 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 your delivered box.
Utensils
•Pot with Lid
•Grater
•Pan with Lid
Cooking Steps
1
- 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).
2
- Peel and grate the ginger. Use a teaspoon to easily scrape away the peel.
- Peel and grate the garlic (or use a garlic press).
- Halve, peel and chop the onion into small pieces.
- Peel the mango. Slice down either side of the stone and remove the flesh. Cut any remaining flesh from the stone, then cut the mango into 1cm pieces (discard the stone).
- Chop the paneer into 2cm cubes.
3
- Place a large pan over medium-high heat with a drizzle of oil and a knob of butter.
- Add paneer, onion, ginger, garlic and curry powder. Fry, stirring occasionally, 4-5 mins.
- Pop in the coconut milk, mango and stock. Cover and cook, another 6-8 mins.
- Add a splash of water to loosen the sauce if necessary. Season to taste with salt, pepper and sugar.
4
- Fluff up the rice with a fork and divide between plates.
- Serve the mango and paneer curry alongside.
