Paneer Korma
with Coconut rice- Milk
- Mustard
- Cashew nuts
- Nuts
- Macadamia Nuts
- Nuts
- Pecan Nuts
- Pistachio nuts
- Walnuts
- Almonds
- Brazil nuts
- Hazelnuts
- May contain traces of allergens
Ingredients
200 grams
Paneer
(Contains: Milk)
250 grams
Pre-cooked Brown Rice
1 sachet(s)
Korma Curry Paste
(Contains: Mustard)
1 pack(s)
Coconut Milk
1 sachet(s)
Vegetable Stock
1 unit(s)
Garlic
10 grams
Cashew Nuts
(Contains: Cashew nuts, Nuts May be present: Macadamia Nuts, Nuts, Pecan Nuts, Pistachio nuts, Walnuts, Almonds, Brazil nuts, Hazelnuts)
1 unit(s)
Onion
1 unit(s)
Bell Pepper
1 sachet(s)
Curry Powder
(Contains: Mustard)
1 unit(s)
Scallion
1 sachet(s)
Tandoori Masala Mix
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
Nutrition Values
Utensils
Cooking steps
Peel and grate the garlic (or use a garlic press). Halve the pepper and discard the core and seeds. Slice into thin strips. Halve, peel and thinly slice the onion.
Chop the paneer into 2cm cubes.
Place a pan over medium-high heat with a drizzle of oil. Fry the grated garlic, onion, pepper for 3-4mins. Then add the korma paste, curry powder and tandoori spice for 2-3 mins until fragant. Season to taste with salt and pepper
Stir the coconut milk or shake the packet to dissolve any lumps.
Add 3/4 of the coconut milk, veg stock and 100ml water (per 2P). Stir to combine and bring to the boil.
Once boiling, lower heat to medium-low and simmer for 3-4mins. Add a splash of water to loosen the sauce if needed.
Place a pot over medium-high heat.
Once hot, add the rice and the remaining coconut milk. Cover and allow to warm through completely, 3-5 mins. Season to taste with salt and pepper.
Meanwhile, add the diced paneer to the curry for the last 2 mins to heat through. Season to taste with salt and pepper.
Trim and thinly slice the scallions.
Using a knife or the bottom of a heavy pan chop/crush the cashews.
Divide the korma and rice between two plates and top with the crushed cashews and scallions.
