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
1 sachet
Mild North Indian Spice Blend
(Contains: Milk;)
1 packet
Coconut Milk
1 packet
Flaked Almonds
(Contains: Almond; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
2
Garlic
6
Mini Flour Tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
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
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. . • Cook broccoli 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 the garlic, and cook until fragrant, 1 minute.
• Add coconut milk, the paneer and the water, stirring to combine. Simmer until sauce is slightly thickened, 3-4 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!
