White Bean and Pea Curry with Paneer
with tomato onion salsa and naan
This lightly spiced cannellini bean curry is already hearty, but is helped even more by the addition of a warm and fluffy naan. A tomato salsa adds a refreshing element to this delicious dish.
Tags:
Family Friendly
•Veggie
•Quick
Allergens:
Wheat
•Milk
•Mustard
The quantities provided above are averages only.
Total20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
1 pack(s)
Cannellini Beans
2 unit(s)
Naan
(Contains: Wheat, Milk)
1 unit(s)
Onion
2 sachet(s)
North Indian Style Spice Mix
240 grams
Peas
1 pack(s)
Coconut Milk
1 sachet(s)
Korma Curry Paste
(Contains: Mustard)
2 unit(s)
Tomato
5 grams
Coriander
1 unit(s)
Chilli
1 pack(s)
Passata
200 grams
Paneer
(Contains: Milk)
Not included in your delivery
½ tsp
Sugar
¼ tsp
Salt
to taste
Water
to taste
Oil
to taste
Salt
to taste
Pepper
Nutrition Values
Energy (kJ)5191 kJ
Energy (kcal)1241 kcal
Fat48.4 g
of which saturates29.7 g
Carbohydrate129.6 g
of which sugars32.5 g
Dietary Fiber22.1 g
Protein56.6 g
Salt10.3 g
Potassium222.6 mg
Calcium9.2 mg
Iron0.3 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
•Sieve
•Pot with Lid
Cooking Steps
1
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Halve, peel and chop the onion into small pieces.
- Drain and rinse the cannellini beans in a sieve.
- Stir the coconut milk (or shake the packets) to dissolve any lumps.
2
- Place a large pot over medium-high heat with a drizzle of oil.
- Add half the onion and fry until softened, stirring occasionally, 4-5 mins.
- Season with salt and pepper.
- Add the North Indian spice mix and cannellini beans and fry until fragrant, 1 min.
NOTE: Adding paneer? Chop the paneer into 2cm cubes. Season as instructed and add to the pan with the onion. Fry until golden all over, 5-8 mins.
3
- Pour the passata, coconut milk, korma paste, ¼ tsp salt (per 2P) and ½ tsp sugar (per 2P) into the pot.
- Cover and simmer for 4-5 mins.
- When 1 min of cooking time remains, stir in the peas.
- Add a splash of water to loosen the curry if you feel it's too thick.
- Taste and season with salt and pepper.
4
- While the curry simmers, cut the tomato into 1cm chunks.
- Halve the chilli and discard the core and seeds. Finely chop.
- Roughly chop the coriander (stalks and all).
- Toss the tomato, coriander and chilli (use less if you don't like spice) together with the remaining onion.
- Season to taste with salt and pepper.
5
- Sprinkle a little water over each of the naans.
- Pop them into the oven to warm through, 2-3 mins.
6
- Divide the cannellini bean and pea curry between bowls.
- Top with a spoon of onion tomato salsa.
- Serve the warm naans and any remaining salsa alongside.
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