Paneer & Mango Curry
You know those dinners where you just can’t get enough and don’t want to share? Yeah, this is one of those. Creamy coconut milk paired with ginger and a mildly-spiced curry blend is good enough to drink. Just add paneer along with the star of the dish; a sweet, ripe mango and before your eyes, you’ll have made the perfect summery curry for a bed of perfectly cooked rice- gosh you’re clever!
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Ingredients
⅔ cup
brown rice
1 packet
paneer cheese
(Contains Milk;)
½
red onion
1 knob
ginger
1
birdseye chilli
1 tbs
mild curry powder
(May be present: Nuts. )
1
mango
1 cup
coconut milk
1 bunch
coriander
½
lemon
Not included in your delivery
1.5 cup
water
2 tsp
olive oil
½ cup
warm water
Nutritional Values
Utensils
Instructions
To prepare the ingredients, slice the red onion and finely chop the chilli (deseeded). Peel and grate the ginger. Peel the mango and chop the flesh. Cube the paneer cheese. Pick the coriander leaves and juice the lemon.
Place the brown rice into a sieve and rinse it with cold tap water until the water runs clear. Place rice and water in a medium pot and bring to the boil over a medium-high heat. Cover with a lid and reduce the heat to medium. Simmer, covered, for 25-30 minutes or until the rice is soft and the water has absorbed.
Heat the olive oil in a medium frying pan over a medium-high heat. Add the paneer and cook for about 2 minutes or until browned. Remove from the pan and set aside.
Add the onion to the same frying pan, still on a medium-high heat and cook, stirring, for 3 minutes or until soft. Add the ginger, chilli and mild curry powder and cook, stirring, for 1 minute or until fragrant. Add 2 tablespoons of water to lift the curry powder from the base of the pan then add the mango, coconut milk and warm water. Stir to combine well. Reduce the heat to medium-low and simmer for 10 minutes, or until the sauce has thickened slightly and the mango has broken down. Add the paneer and stir until heated through. Season to taste with salt and pepper.
To serve, divide the brown rice and sweet paneer curry between bowls. Drizzle with some extra coconut milk and a handful of coriander leaves. Serve with the lemon wedges.