Mango and coconut sweetened paneer and vegetable curry (recipe)

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

Equipment

Instructions

1. In a bowl, mix together the olive oil, paprika, chilli powder and coriander.
2. Marinate the paneer in the spice mix for 10 minutes.
3. Meanwhile, parboil all the veg in plenty of boiling water for 10 minutes.
4. 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.
5. Add the par-boiled vegetables and lightly fry.
6. Spoon in 2 tablespoons of mango chutney and simmer on a low heat.
7. 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!

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5 from 1 vote

Mango and coconut sweetened paneer and vegetable curry

This wonderful mango and coconut sweetened paneer and vegetable curry is sweet, creamy, hot and moreish.

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Spicy mains

Cuisine: Indian

Diet: Gluten Free, Vegan, Vegetarian

Keyword: kid-friendly curry, Mango and coconut curry, paneer curry, vegetable curry

Servings: 4 servings

Calories: 527kcal

Author: Emily Leary

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

• Weighing scales
• Measuring spoons
• Kitchen knife
• Chopping board
• Mixing bowl
• Frying pan
• Wooden spoon

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

I recommend serving this curry with basmati rice, which you can put on to boil right after

Nutrition

Calories: 527kcal | Carbohydrates: 36g | Protein: 12g | Fat: 39g | Saturated Fat: 20g | Cholesterol: 37mg | Sodium: 123mg | Potassium: 654mg | Fiber: 5g | Sugar: 15g | Vitamin A: 16547IU | Vitamin C: 51mg | Calcium: 341mg | Iron: 3mg

* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.

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