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Paneer and Mango Chutney Curry

Paneer and Mango Chutney Curry

with naan

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https://www.hellofresh.co.uk/recipes/halloumi-and-mango-chutney-curry-65cb876308f1b9082fbcc597

Tags:

Family Friendly

•Veggie

•Super Quick

Allergens:

Milk

The quantities provided above are averages only.

Total10 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

200 grams

Paneer

(Contains: Milk)

150 grams

Rice

150 grams

Green Beans

2 unit(s)

Garlic

1 tin(s)

Tomato Paste

2 sachet(s)

Tandoori Masala Mix

1 sachet(s)

Vegetable Stock

65 grams

Creme Fraiche

(Contains: Milk)

1 sachet(s)

Mango Chutney

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Water

to taste

Oil

Nutrition Values

Energy (kJ)3320 kJ

Energy (kcal)794 kcal

Fat31.3 g

of which saturates19.6 g

Carbohydrate93.9 g

of which sugars22.8 g

Dietary Fiber5.9 g

Protein35 g

Salt3.8 g

Potassium187.5 mg

Calcium52.5 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 the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Cooking Steps

1

Preheat your oven to 200°C/180°C fan/gas mark 6.

Chop the paneer into 2cm cubes.

Place a pan (preferably non stick) over medium-high heat with a drizzle of oil.
Once hot, add the paneer to the pan. Sprinkle over half the tandoori masala mix and season with salt and pepper. Fry until golden all over, 5-8 mins. Shift regularly to brown evenly. Once the paneer is golden, transfer to a plate lined with kitchen paper.

2

Meanwhile, trim the green beans.

Return the pan to a medium-high heat with another drizzle of oil.

Once the pan is hot, add the green beans and fry until starting to char, 2-3 mins. Add the garlic, tomato puree and remaining Tandoori masala mix. Stir and cook until fragrant, 1 min.

Pop in 100ml water (per 2P), creme fraiche and vegetable stock. Cover and cook for 2-3 mins.

3

Once thickened, remove from the heat, then stir in the cooked paneer, creme fraiche and mango chutney until combined.

Add a splash of water if it's a little too thick.Taste and add salt and pepper if needed.

While the curry cooks, place naans onto a baking tray. Sprinkle with a little water and pop them into the oven to warm through, 2-3 mins.

4

Divide the paneer and mango chutney paneer curry. Serve the naans alongside.

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