with Mini Tortillas
This one is packed with plenty veggies, paneer and the creamiest coconut curry to ever grace our kitchens. Serve it alongside warm mini tortillas to dunk and help scoop up the curry goodness in an instant! *We’ve replaced the carrot & zucchini mix in this recipe with Asian greens due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!*
Allergens
Utensils
Tags
Garlic
2
Flaked almonds
1 packet
Mini flour tortillas
6
Mumbai spice blend
1 sachet
Asian greens
1 packet
Mild North Indian spice blend
1 sachet
Tomato
1
Paneer cheese
2
Coconut milk
1 packet
Olive oil
1 drizzle
Water
0.25 cup
• Cut paneer into bite-sized chunks. • Meanwhile, finely chop garlic. • Roughly chop tomato.
• In a large saucepan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook paneer, tossing occasionally, in batches, until golden brown, 2-4 minutes. Transfer to a bowl.
• Return the saucepan to high heat with a drizzle of olive oil. • Cook carrot & zucchini mix, until tender, 5-6 minutes. • Reduce heat to medium then add another drizzle of olive oil, mild North Indian spice blend, Mumbai spice blend, tomato and the garlic, and cook until fragrant, 1 minute. • Add coconut milk and the water, stirring to combine. Simmer until sauce is slightly thickened, 2-3 minutes. • Stir through cooked paneer until warmed through, 1-2 minutes. Season to taste.
• Meanwhile, microwave mini flour tortillas on a plate in 10-second bursts until warmed through. • Divide one-pot paneer and veggie curry between bowls. • Garnish with flaked almonds and serve with mini tortillas. Enjoy!
4230
kJ
Energy (kJ)
1010
kcal
Calories
63.8
g
Fat
41.2
g
of which saturates
58.3
g
Carbohydrate
13.9
g
of which sugars
9.2
g
Dietary Fibre
42.6
g
Protein
0
mg
Cholesterol
1580
mg
Sodium
