One-Pot Double 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!
Due to local availability, the ingredients you receive may be a little different to what’s pictured. It'll be just as delicious, just follow your recipe card!
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
6
Mini Flour Tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
1 sachet
Mumbai Spice Blend
1 sachet
Mild North Indian Spice Blend
(Contains: Milk;)
1 packet
Coconut Milk
1
Tomato
1 packet
Flaked Almonds
(Contains: Almond; May be present: Milk, Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Walnut.)
2
Paneer Cheese
(Contains: Milk;)
1
Carrot
1 packet
Green Beans
1 packet
Coriander
Not included in your delivery
1 drizzle
olive oil
¼ cup
water
Utensils
Cooking Steps
• Cut paneer into bite-sized chunks. • Meanwhile, finely chop garlic. • Roughly chop tomato.
• In a large saucepan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook paneer, tossing occasionally, in batches, until golden brown, 2-4 minutes. Transfer to a bowl.
• Return the saucepan to high heat with a drizzle of olive oil. • Cook carrot & zucchini mix, 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 microwave-safe 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!
