Broccoli and paneer curry recipe
This vegetarian curry recipe is the perfect dinner for a chilly evening. With green veg, cherry tomatoes and creamy paneer, what's not to love? Add warming spice with garam masala and finish with zesty coriander for a cosy bowl of goodness.
See method- Serves 4
- 5 mins to prepare and 25 mins to cook
- 605 calories / serving
Ingredients
- 1 onion, roughly chopped
- 2 garlic cloves, peeled
- 2 tbsp garam masala
- 10g fresh coriander, stems and leaves separated
- 2½ tbsp vegetable oil
- 250g cherry tomatoes, ½ finely chopped, the rest halved
- 1 reduced-salt vegetable stock cube, made up to 500ml
- 90g kale
- 350g long-grain rice
- 450g frozen broccoli
- 200g paneer, diced
Each serving contains
- Energy
- 2555kJ 605.0kcal
- Fat
- 20g
- Saturates
- 7g
- Salt
- 1.1g
- Sugars
- 9g
of the Reference intake
Carbohydrate 90.2gProtein 22.4gFibre 7.5g
Method
- Blitz the onion, garlic, garam masala, coriander stems and one-third of the coriander leaves with 1 tbsp oil in a food processor to a thick paste.
- Heat ½ tbsp oil in a large saucepan over a medium heat and add the paste. Fry for 5 mins, stirring, adding a little water if it sticks. Add the chopped tomatoes and stock; cook for 5 mins. Add the kale and cook for 5 mins. Add the halved tomatoes and cook for 2 mins. Season with pepper.
- Meanwhile, cook the rice to pack instructions. Bring a separate pan of water to the boil and cook the broccoli for 3-4 mins until tender. Cut into smaller florets, if you like.
- Heat 1 tbsp oil in a frying pan over a medium-high heat. Add the paneer and cook for 7-10 mins, turning to brown on all sides. Stir the paneer, broccoli and remaining coriander into the curry; serve with the rice.
- See more Curry recipes
