with green beans, broccolini and quinoa
A recipe conveniently customised just to your liking.
Allergens
Utensils
Tags
Paneer
200 grams
North Indian Style Spice Mix
1 sachet(s)
Korma Curry Paste
1 sachet(s)
Creme Fraiche
110 grams
Green Beans
100 grams
Broccolini
75 grams
Chilli
1 unit(s)
Vegetable Stock
1 sachet(s)
Quinoa
170 grams
Shallot
1 unit(s)
Sugar
0.5 tsp
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
- Rinse the quinoa in cold water until it runs clear. Boil 280ml lightly salted water (per 2P) in a medium pot with a tight-fitting lid.
- Add the quinoa, reduce the heat to medium-high, cover and cook for 4-5 mins.
- Reduce the heat to medium-low and cook, covered, a further 7-8 mins. Remove from the heat and cover to keep warm.
- Meanwhile, halve, peel and chop the shallot into small pieces.
- Trim the green beans, then chop into thirds.
- Chop the broccolini into thirds. Chop the paneer into 2cm cubes.
- Halve the chilli and discard the core and seeds. Finely chop (prep less if you don't like spice).
- Place a pan (preferably non-stick) over medium-high heat with a drizzle of oil.
- Fry the paneer until golden, 5-8 mins. Remove from the pan.
- Return the pan to medium heat. Add the shallot, green beans and broccolini. Season with salt and pepper.
- Cook, stirring occasionally, 4-5 mins.
- Add North Indian spice and half the chilli. Fry for 1 min.
- Pop in korma paste, creme fraiche, stock, 2 tbsp water (per 2P) and ½ tsp sugar (per 2P).
- Cover and simmer for 2-3 mins.
- Add a splash of water to loosen the sauce if needed. Once ready, season to taste with salt and pepper.
- Divide the quinoa between bowls.
- Top with the paneer curry.
- Scatter over the remaining chilli.
3618
kJ
Energy (kJ)
865
kcal
Energy (kcal)
43.3
g
Fat
24.1
g
of which saturates
74.7
g
Carbohydrate
12.3
g
of which sugars
10.3
g
Dietary Fiber
43.6
g
Protein
0
mg
Cholesterol
4.31
g
Salt
