This wonderful mango and coconut sweetened paneer and vegetable curry is sweet, creamy, hot and moreish.
I could happily have eaten the whole pan full, but it will feed four-six less greedy people.
Here's what to do - we strayed very little from the original recipe by The Boy and Me.
Ingredients
- 200 g (7.1 oz) chantenay carrots
- 200 g (7.1 oz) broccoli florets
- 200 g (7.1 oz) sweet potato peeled and cubed
- 225 g (7.9 oz) paneer cubed
- 4 tbsp olive oil
- 2 tsp hot paprika
- 2 tsp hot chilli powder
- 2 tsp coriander
- 4 tbsp mango chutney
- 200 g (7.1 oz) coconut milk
Equipment
Instructions
- In a bowl, mix together the olive oil, paprika, chilli powder and coriander.
- Marinate the paneer in the spice mix for 10 minutes.
- Meanwhile, parboil all the veg in plenty of boiling water for 10 minutes.
- Pour the paneer mixture into a hot, dry frying pan and cook on a medium heat until the paneer is brown and crispy on all sides.
- Add the par-boiled vegetables and lightly fry.
- Spoon in 2 tablespoons of mango chutney and simmer on a low heat.
- Pour in the coconut milk and reduce down - you'll see the spices combine with the milk as it thickens.
This is a wonderfully satisfying curry and I'm certain we'll be making it many more times in future. It's not low in fat but it's packed with veg and very filling.
But what does The Boy and Me make of my efforts?
Looks brilliant and I'm so pleased you liked it. I love the blend of the sweet sauce with the cheese
So do I!
Mango and coconut sweetened paneer and vegetable curry
Ingredients
- 200 g (7.1 oz) chantenay carrots
- 200 g (7.1 oz) broccoli florets
- 200 g (7.1 oz) sweet potato peeled and cubed
- 225 g (7.9 oz) paneer cubed
- 4 tbsp olive oil
- 2 tsp hot paprika
- 2 tsp hot chilli powder
- 2 tsp coriander
- 4 tbsp mango chutney
- 200 g (7.1 oz) coconut milk
Instructions
- In a bowl, mix together the olive oil, paprika, chilli powder and coriander.
- Marinate the paneer in the spice mix for 10 minutes.
- Meanwhile, parboil all the veg in plenty of boiling water for 10 minutes.
- Pour the paneer mixture into a hot, dry frying pan and cook on a medium heat until the paneer is brown and crispy on all sides.
- Add the par-boiled vegetables and lightly fry.
- Spoon in 2 tablespoons of mango chutney and simmer on a low heat.
- Pour in the coconut milk and reduce down – you’ll see the spices combine with the milk as it thickens.
Notes
Nutrition
More curry recipes to try





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TheBoyandMe says
That looks excellent, you've done a top banana version of it! We're having this on the weekend and I can't wait.