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White Bean and Pea Curry with Paneer

White Bean and Pea Curry with Paneer

White Bean and Pea Curry with Paneer

with tomato onion salsa and naan

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A recipe conveniently customised just to your liking

Tags:

Veggie

•Quick

•Family Friendly

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)5163 kJ

Energy (kcal)1234 kcal

Fat47.4 g

of which saturates30 g

Carbohydrate130.8 g

of which sugars32 g

Dietary Fiber22 g

Protein56.6 g

Salt9.4 g

Potassium318.9 mg

Calcium25.7 mg

Iron0.6 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

Get Prepped

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.

Soften the Onion

2

Chop the paneer into 2cm cubes. Season with salt and pepper.
Place a large pot over medium-high heat with a drizzle of oil.
Add panner and half the onion and fry until golden all over, 5-8 mins.
Add the North Indian spice mix and cannellini beans and fry until fragrant, 1 min.

Simmer the Curry

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.

Make the Salsa

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.

Warm the Naans

5

Sprinkle a little water over each of the naans.
Pop them into the oven to warm through, 2-3 mins.

Finish and Serve

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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