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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

Equipment

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: 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