One-Pot Paneer & Veggie Indian Curry

Name: One-Pot Paneer & Veggie Indian Curry with Mini Tortillas & Flaked Almonds
Total time: 20m
Yield: 2
Ingredients: 1 sachet Mild North Indian Spice Blend; Coconut Milk; 1 packet Flaked Almonds; 2 Garlic; 6 Mini Flour Tortillas; 1 sachet Mumbai Spice Blend; 1 Paneer Cheese; 1 Tomato; 1 Zucchini; 1 packet Tomato Paste; 1 packet Broccoli; 1 drizzle olive oil; ¼ cup water

with Mini Tortillas & Flaked Almonds

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Calories

:

833 kcal

Protein

:

32.4g protein

Difficulty

:

Easy

High Protein

Allergens:

Milk
Almond
Gluten
Soy
Wheat
May contain traces of allergens
Brazil nut
Cashew
Hazelnut
Macadamia
Milk
Peanuts
Pecan
Pine nut
Pistachio
Sesame
Soy
Walnut

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!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

1 sachet

Mild North Indian Spice Blend

(Contains: Milk;)

Coconut Milk

1 packet

Flaked Almonds

(Contains: Almond, May contain traces of allergens, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut;)

2

Garlic

6

Mini Flour Tortillas

(Contains: Gluten, May contain traces of allergens, Soy, Milk, Soy, Wheat;)

1 sachet

Mumbai Spice Blend

1

Paneer Cheese

(Contains: Milk;)

1

Tomato

1

Zucchini

1 packet

Tomato Paste

1 packet

Broccoli

Not included in your delivery

1 drizzle

olive oil

¼ cup

water

Nutritional Values

Calories833 kcal

Energy (kJ)3490 kJ

Fat49.4 g

of which saturates31.7 g

Carbohydrate59.1 g

of which sugars15.1 g

Dietary Fibre12.3 g

Protein32.4 g

Sodium1270 mg

Potassium234 mg

Calcium0.4 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Pan

Cooking Steps

1

• Cut paneer into bite-sized chunks.
• Finely chop garlic.
• Roughly chop tomato.
• Slice zucchini into half-moons.

2

• In a large saucepan, heat a drizzle of olive oil over medium-high heat.
• Cook broccoli florets and zucchini until tender, 5-6 minutes.
• Reduce heat to medium, then add another drizzle of olive oil, tomato paste, mild North Indian spice blend, Mumbai spice blend, tomato and garlic and cook
until fragrant, 1 minute.

3

• Add coconut milk, paneer and the water, stirring to combine.
• Simmer until sauce is slightly thickened, 3-4 minutes. Season to taste with salt and pepper.

4

• Meanwhile, microwave mini flour tortillas on a microwave-safe plate in 10 second bursts until warmed through.
• Divide one-pot paneer and veggie Indian curry between bowls.
• Garnish with flaked almonds and serve with mini tortillas. Enjoy!