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Paneer and Mango Curry with Prawns

Paneer and Mango Curry with Prawns

with fluffy naan
0.0(1)
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Calories
: 
892 kcal
Protein
: 
51.6g protein
Total
: 
10 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
  • Wheat
  • Crustaceans
Serving amount

200 grams

Paneer

(Contains: Milk)

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

2 unit(s)

Naan

(Contains: Milk, Wheat)

150 grams

Prawns

(Contains: Crustaceans)

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Water

to taste

Oil

Energy (kJ)3734 kJ
Energy (kcal)892 kcal
Fat35.2 g
of which saturates20.6 g
Carbohydrate91.7 g
of which sugars25.5 g
Dietary Fiber8.9 g
Protein51.6 g
Cholesterol78 mg
Salt6 g
Potassium257.3 mg
Calcium72.4 mg
Iron1 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.
•Pan with Lid

Cooking steps

Fry the Paneer
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 golden, transfer to a plate lined with kitchen paper.

NOTE: Adding prawns? Add to the pan along with the paneer, then follow the recipe as written.

Cook the Green Beans
2
  • Meanwhile, trim the green beans. Peel and grate the garlic.
  • Return the pan to medium-high heat with another drizzle of oil.
  • Once hot, fry the green beans until starting to char, 2-3 mins.
  • Add the garlic, tomato paste and remaining tandoori masala mix. Stir and cook until fragrant, 1 min.
  • Pop in 100ml water (per 2P), creme fraiche and stock. Cover and cook, 2-3 mins. 
Finishing Touches
3
  • Once thickened, remove from the heat, then stir in the cooked paneer, creme fraiche and mango chutney.
  • Add a splash of water if it's a little too thick.Taste and add salt and pepper as 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.
Finish and Serve
4
  • Divide the mango chutney curry between plates. 
  • Serve the naans alongside.
Meal right image

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