with carrot and bell pepper
A recipe conveniently customised just to your liking.
Allergens
Tags
Cauliflower Rice
250 grams
Onion
1 unit(s)
Bell Pepper
1 unit(s)
Massaman Curry Paste
1 sachet(s)
Thai Style Spice Mix
2 sachet(s)
Coconut Milk
1 pack(s)
Carrot
1 unit(s)
Paneer
200 grams
Salt
to taste
Pepper
to taste
Water
to taste
Oil
to taste
- Trim the carrot, then halve lengthways (no need to peel). Chop into roughly ½ cm wide, 3cm long batons.
- Chop the paneer into 2cm chunks.
- Place a large pan over high heat with a drizzle of oil.
- Add the paneer and carrot and fry for 4-5 mins. Season with salt and pepper.
- Meanwhile, halve, peel and thinly slice the onion. Shake the coconut milk to dissolve any lumps.
- Halve the pepper and discard the core and seeds. Chop into 2cm chunks.
- Add the onion, bell pepper to the carrot and fry for 2-3 mins.
- Pop in the coconut milk, Thai spice and massaman paste. Cover and cook for another 1-2 mins.
- Add a splash of water to loosen the sauce if necessary. Season to taste with salt and pepper.
- While the massaman curry simmers, place a pot over medium-high heat with a drizzle of oil.
- Once hot, add the cauliflower rice and cook until just soft, 3-4 mins.
- Season well with salt and pepper.
- Divide the cauliflower rice between plates.
- Serve the paneer massaman alongside.
2521
kJ
Energy (kJ)
603
kcal
Energy (kcal)
39.9
g
Fat
29.6
g
of which saturates
30.7
g
Carbohydrate
21.2
g
of which sugars
10.2
g
Dietary Fiber
30.5
g
Protein
0
mg
Cholesterol
4.81
g
Salt
