Paneer & Carrot Curry

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PREP TIME

10 min

TOTAL TIME

30 min

Serves

4

Paneer & Carrot Curry

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.


Ingredients

  • 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

Instructions

  • 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.

Kitchen Tip

  • Find paneer in the refrigerated section of your grocery store.

Nutrition (per serving)

  • Calories
  • 649,
  • Protein
  • 27 g,
  • Carbohydrates
  • 60 g,
  • Fat
  • 33 g,
  • Fibre
  • 5 g,
  • Sodium
  • 586 mg.
  • Excellent source of
  • vitamin A
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