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Photo, Erik Putz.
This hearty vegetarian curry uses paneer, a fresh cheese you can find in grocery stores that is regularly used in Indian cooking.
1 cup basmati rice
1 tbsp canola oil
1 400-g pkg paneer, cut in 1-in. cubes
1 onion
1 tbsp garam masala
3/4 tsp salt
1 400-mL can light coconut milk
2 tbsp tomato paste
1 500-g bag baby carrots
1 cup frozen peas
1/2 cup chopped cilantro
Cook rice in a medium saucepan, following package directions, until liquid is absorbed, 15 to 20 min.
Heat a large non-stick frying pan over medium-high. Add oil, then paneer. Cook, turning often, until golden, about 5 min. Transfer to a plate.
Reduce heat to medium. Add onion, garam masala and salt. Cook until onion starts to soften, 2 to 3 min. Stir in coconut milk, tomato paste and carrots. Bring to a boil, then reduce heat to medium-low. Simmer, covered, until carrots are almost tender, 12 to 15 min. Stir in paneer and peas. Continue simmering until warmed through, 2 to 3 min. Serve with rice and garnish with cilantro.
Calories 649, Protein 27g, Carbohydrates 60g, Fat 33g, Fibre 5g, Sodium 586mg.
Excellent source of vitamin A.