Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 50% off*!

*On Core & Workshops 12 month plans only. Offer ends 23/11/2024. See terms.
Join now
Pea, potato and paneer curry

Pea, potato and paneer curry

9
Points®
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Moderate
Paneer is a soft cheese that is common in Indian dishes and when added to this flavoursome curry it will banish dinnertime boredom for sure!

Ingredients

Canola oil

1 tbs

Brown onion

1 medium, thickly sliced

Indian curry paste

2 tbs, korma variety

Canned diced tomatoes

400 g, (1x400g can)

Vegetable stock

1½ cup(s), (375ml)

Baby potatoes

300 g, cut into 1.5cm pieces

Mushrooms

150 g, button variety, thickly sliced

Frozen green peas

1 cup(s), (120g)

Baby spinach

60 g

Cheese, paneer

200 g, cut into 1.5cm cubes

Fresh coriander

1 tsp, sprigs to serve

Instructions

  1. Heat the oil in a large saucepan over medium heat. Cook the onion, stirring, for 4 minutes, until softened. Add the curry paste and cook, stirring, for 1 minute.
  2. Add the tomato, stock and potato. Cover, bring to the boil. Reduce heat and simmer, uncovered, for 10 minutes until potato is just tender. Add the mushroom and peas and cook for a further 5 minutes.
  3. Stir in the spinach. Cook until wilted then gently fold in the paneer. Sprinkle with coriander sprigs.

Notes

SERVING SUGGESTION: 2 x 70g naan bread (contains gluten).

You might like

You might like