Paneer Curry with Ballymaloe Chutney
with green beans, rice and roasted broccoliCalories
:
969 kcalProtein
:
41.1g proteinTotal
:
20 minutesDifficulty
:
EasyQuick
Family Friendly
Allergens:
- Milk
- Barley
- Cereals containing gluten
- Wheat
- Mustard
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
200 grams
Paneer
(Contains: Milk)
150 grams
Rice
1 unit(s)
Onion
2 unit(s)
Garlic
2 sachet(s)
North Indian Style Spice Mix
1 sachet(s)
Chicken Stock
(Contains: Barley, Cereals containing gluten, Wheat)
1 sachet(s)
Korma Curry Paste
(Contains: Mustard)
150 grams
Green Beans
2 pot(s)
Ballymaloe Tomato Relish
(Contains: Mustard)
1 pack(s)
Coconut Milk
250 grams
Broccoli
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)4054 kJ
Energy (kcal)969 kcal
Fat43.5 g
of which saturates29.8 g
Carbohydrate102.6 g
of which sugars25.3 g
Dietary Fiber11.1 g
Protein41.1 g
Salt7.9 g
Trans Fat0.9 g
Potassium807 mg
Calcium116.5 mg
Iron2.4 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
•Pan with Lid
•Pot with Lid
Cooking steps
1
- 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 and cover with the lid. Leave to cook for 10 mins, then remove the pot from the heat.
- Keep covered for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
2
- Trim the tip of the broccoli. Cut head into small florets and stem into 2cm pieces.
- Meanwhile, halve, peel and chop the onion into small pieces.
- Peel and grate the garlic (or use a garlic press).
- Trim the green beans and cut into thirds.
- Stir the coconut milk (or shake the packet) to dissolve any lumps.
3
- Place a large pan over medium-high heat with a drizzle of oil.
- Once hot, fry the onion and paneer, stirring occasionally, until the onion is softened and the paneer is golden brown on the outside, 6-8 mins.
- Season with salt and pepper.
4
- Pop the broccoli onto a lined baking tray.
- Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer.
- When the oven is hot, roast on the top shelf until the edges are crispy and slightly charred, 10-15 mins.
5
- Add the korma paste, coconut milk, stock and 25ml water (per 2P).
- Cover and simmer until sauce is slightly reduced, 7-9 mins.
- Season to taste with salt and pepper. Loosen the sauce with a splash of water if you feel it's too thick.
6
- Fluff up the rice with a fork and divide between bowls alongside the paneer curry.
- Serve the Ballymaloe relish and broccoli on the side.
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