Go Back
Print
Recipe Image
–
+
servings
Print Recipe
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 Time
10
mins
Cook Time
20
mins
Total Time
30
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:
527
kcal
Author:
Emily Leary
Equipment
Weighing scales
Measuring spoons
Kitchen knife
Chopping board
Mixing bowl
Frying pan
Wooden spoon
Ingredients
200
g
chantenay carrots
200
g
broccoli florets
200
g
sweet potato
peeled and cubed
225
g
paneer
cubed
4
tbsp
olive oil
2
tsp
hot paprika
2
tsp
hot chilli powder
2
tsp
coriander
4
tbsp
mango chutney
200
g
coconut milk
Metric
-
Ounces
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:
527
kcal
|
Carbohydrates:
36
g
|
Protein:
12
g
|
Fat:
39
g
|
Saturated Fat:
20
g
|
Cholesterol:
37
mg
|
Sodium:
123
mg
|
Potassium:
654
mg
|
Fiber:
5
g
|
Sugar:
15
g
|
Vitamin A:
16547
IU
|
Vitamin C:
51
mg
|
Calcium:
341
mg
|
Iron:
3
mg