Name: Paneer Korma with Coconut rice
Total time: 25 min
Yield: 2
Cuisine: Indian
Ingredients: 200 grams Paneer; 250 grams Pre-cooked Brown Rice; 1 sachet(s) Korma Curry Paste; 1 pack(s) Coconut Milk; 1 sachet(s) Vegetable Stock; 1 unit(s) Garlic; 10 grams Cashew Nuts; 1 unit(s) Onion; 1 unit(s) Bell Pepper; 1 sachet(s) Curry Powder; 1 unit(s) Scallion; 1 sachet(s) Tandoori Masala Mix; to taste Oil; to taste Salt; to taste Pepper; to taste Water

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Recipes

Indian Recipes

Paneer Korma

with Coconut rice

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Tags:

Family Friendly

•Veggie

•Quick

Allergens:

Milk

•Mustard

•Cashew nuts

•Nuts

The quantities provided above are averages only.

Total25 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

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

Energy (kJ)3490 kJ

Energy (kcal)834 kcal

Fat47.7 g

of which saturates30.1 g

Carbohydrate65.6 g

of which sugars14.9 g

Dietary Fiber7.8 g

Protein35.2 g

Cholesterol0 mg

Salt4.88 g

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

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.