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Paneer & Carrot Curry

23

  • Prep Time10 mins
  • Total Time30 mins
  • Makes4 servings
Paneer & Carrot Curry

Photo, Erik Putz.

Chatelaine Triple Tested

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

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