Butter Paneer Curry with Basmati Rice and Coconut

Butter Paneer Curry with Basmati Rice and Coconut

Ready in 30 minutes Serves 2-3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, June 17, 2018.

Paneer is a fresh cheese common in South Asia, especially in Indian, Pakistani, Afghan, Nepali, Sri Lankan, and Bangladeshi cuisines. Paneer makes for a delicious vegetarian curry filling, which is how you’ll be having it on Tuesday night. Let the flavours of this dish warm you right up and wow your taste buds with garnishes of coriander, chilli, lemon and coconut.


Ingredients

Rice

  • 1 cup basmati rice
  • 1½ cups water
  • ¼ tsp salt

Curry

  • 1 shallot
  • ¼ cauliflower
  • 200g veggie paneer
  • 70g veggie butter curry paste
  • ¾ can coconut milk
  • 1 cup vegetable stock
  • ½-1 Tbsp soy sauce
  • 1 courgette
  • ½ bag baby spinach
  • 30g golden raisins

To serve

  • 2 Tbsp coriander
  • 20g thread coconut
  • 1 lemon (optional)
  • 2 pinches of chilli flakes (optional)

Steps

  1. Combine rice, water and salt in a small pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid at any time during cooking.
  2. Thinly slice shallot; cut cauliflower into small florets; dice paneer 2cm.
  3. Heat a drizzle of oil in a large fry-pan on medium heat. Cook shallot for about 2 minutes, until tender. Add cauliflower and cook for 1 minute. Add butter curry paste with a dash of the coconut milk and cook, stirring constantly, for about 1 minute, until fragrant.
  4. Add remaining coconut milk, stock and soy sauce. Bring to a simmer and cook for about 3 minutes, until reduced slightly. While sauce simmers, cut courgette in half lengthways and slice 0.5cm.
  5. Add paneer and courgette to pan and cook a further 3 minutes, until sauce has thickened. Add spinach and raisins (if using) and stir to combine. Season to taste. While curry is simmering, roughly chop coriander, then toss in a small bowl with coconut. Set aside. Cut lemon into wedges.
  6. To serve, spoon ¾ cup cooked rice into bowls and top with paneer curry, coriander and coconut mixture and a sprinkle of chilli flakes (if using). Serve with a lemon wedge on the side (if using).

Nutritional Information

Energy 2829 kj
676 kcal
Protein 24.8g
Carbohydrate 40.2g
Fat 48.6g