with fluffy naan
Our paneer and mango curry is a delicious veggie option that makes it easy to add more veg to your diet and maybe even try something new!
Allergens
Utensils
Tags
Creme Fraiche
65 grams
Tandoori Masala Mix
2 sachet(s)
Paneer
400 grams
Vegetable Stock
1 sachet(s)
Garlic
2 unit(s)
Green Beans
150 grams
Naan
2 unit(s)
Tomato Paste
1 tin(s)
Mango Chutney
1 sachet(s)
Salt
to taste
Pepper
to taste
Water
to taste
Oil
to taste
- Preheat your oven to 200°C/180°C fan/gas mark 6.
- Chop the paneer into 2cm cubes.
- Place a pan (preferably non stick) over medium-high heat with a drizzle of oil. Once hot, add the paneer to the pan.
- Sprinkle over half the tandoori masala mix and season with salt and pepper. Fry until golden all over, 5-8 mins.
- Shift regularly to brown evenly. Once golden, transfer to a plate lined with kitchen paper.
- Meanwhile, trim the green beans. Peel and grate the garlic.
- Return the pan to medium-high heat with another drizzle of oil.
- Once hot, fry the green beans until starting to char, 2-3 mins.
- Add the garlic, tomato paste and remaining tandoori masala mix. Stir and cook until fragrant, 1 min.
- Pop in 100ml water (per 2P), creme fraiche and stock. Cover and cook, 2-3 mins.
- Once thickened, remove from the heat, then stir in the cooked paneer, creme fraiche and mango chutney.
- Add a splash of water if it's a little too thick.Taste and add salt and pepper as needed.
- While the curry cooks, place naans onto a baking tray. Sprinkle with a little water and pop them into the oven to warm through, 2-3 mins.
- Divide the mango chutney curry between plates.
- Serve the naans alongside.
4777
kJ
Energy (kJ)
1142
kcal
Energy (kcal)
55.8
g
Fat
34.4
g
of which saturates
94.1
g
Carbohydrate
27.9
g
of which sugars
8.9
g
Dietary Fiber
65.1
g
Protein
0
mg
Cholesterol
6.17
g
Salt
