One-Pot Paneer & Veggie Indian Curry
with Mini Tortillas
This one is packed with plenty veggies, paneer and the creamiest coconut curry to ever grace our kitchens. Serve it alongside warm mini tortillas to dunk and help scoop up the curry goodness in an instant!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
2
Garlic
1 packet
Flaked Almonds
(Contains: Almond; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
6
Mini Flour Tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
1
Zucchini
1 sachet
Mumbai Spice Blend
1 sachet
Mild North Indian Spice Blend
(Contains: Milk;)
1
Tomato
1
Paneer Cheese
(Contains: Milk;)
1 packet
Coconut Milk
1
Carrot
Not included in your delivery
1 drizzle
olive oil
¼ cup
water
Cooking Steps
• Finely chop garlic. • Roughly chop tomato. Thinly slice carrot and zucchini into rounds.
• Cut paneer into bite-sized chunks.
• In a large saucepan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook paneer, tossing occasionally, until golden brown, 2-4 minutes. Transfer to a bowl.
• Return the saucepan to high heat with a drizzle of olive oil. • Cook carrot and zucchini, until tender, 5-6 minutes. • Reduce heat to medium then add another drizzle of olive oil, mild North Indian spice blend, Mumbai spice blend, tomato and the garlic, and cook until fragrant, 1 minute. • Add coconut milk and the water, stirring to combine. Simmer until sauce is slightly thickened, 2-3 minutes. • Stir through cooked paneer until warmed through, 1-2 minutes. Season to taste.
• Meanwhile, microwave mini flour tortillas on a plate in 10-second bursts until warmed through. • Divide one-pot paneer and veggie curry between bowls. • Garnish with flaked almonds and serve with mini tortillas. Enjoy!
