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Sweet Potato, Spinach & Paneer Curry

Sweet Potato, Spinach & Paneer Curry

with Basmati Rice

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Pop your uggies on, grab a blanket and snuggle up with a bowl of this rich, creamy, comforting curry. With golden cubes of paneer (a fresh cheese popular in India that doesn't melt and has a mild, milky flavour), spinach and sweet potato, this gently spiced dish is a delight from start to finish.

Tags:Not Suitable for CoeliacsNaturally Gluten-Free
Allergens:MilkSulphitesPeanuts

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time40 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 unit

sweet potato

1 unit

carrot

1 packet

basmati rice

1 unit

brown onion

2 clove

garlic

1 bag

coriander

1 block

paneer cheese

(ContainsMilk)

½ unit

lime

1.5 sachet

mild North Indian spice blend

(ContainsMilk, SulphitesMay be present Gluten)

1 tin

coconut milk

1 bag

baby spinach leaves

1 packet

crushed peanuts

(ContainsPeanutsMay be present Gluten, Tree Nuts, Milk, Sesame, Soy)

Not included in your delivery

tbs

olive oil

1.5 cup

water (for the rice)

⅓ cup

water (for the curry)

1 tsp

salt

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)4950 kJ
Fat65.2 g
of which saturates40.2 g
Carbohydrate98.6 g
of which sugars23 g
Dietary Fibre0 g
Protein38.5 g
Cholesterol0 mg
Sodium226 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Lid
Medium Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 220°C/200°C fan-forced. Cut the sweet potato (unpeeled) into 1cm chunks. Thinly slice the carrot (unpeeled) into half-moons. Place the sweet potato, carrot, a drizzle of olive oil and a pinch of salt and pepper on an oven tray lined with baking paper. Toss to coat, then bake until tender, 20-25 minutes. TIP: Cut the veggies to the correct size so they cook in the allocated time!

2

While the veggies are roasting, add the water (for the rice) to a medium saucepan and bring to the boil. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove the pan from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

3

While the rice is cooking, finely chop the brown onion. Finely chop the garlic (or use a garlic press). Roughly chop the coriander. Cut the paneer into 1cm cubes and season with salt. Slice the lime (see ingredients list) into wedges.

4

In a medium frying pan, heat a good drizzle of olive oil over a medium-high heat. When the oil is hot, add the paneer, turning occasionally, until crispy and golden brown, 4-5 minutes. Set aside on a plate lined with paper towel. Wipe out the frying pan and return to a medium-high heat with a drizzle of olive oil. Add the onion and cook until softened, 4 minutes. Add the garlic and mild North Indian spice blend (see ingredients list) and cook until fragrant, 1 minute.

5

Add the coconut milk, water (for the curry) and the salt to the frying pan. Bring to the boil, then simmer, stirring occasionally, until thickened slightly, 8-10 minutes. Add the baby spinach leaves, roasted veggies and the paneer. Stir until the spinach has wilted. Season with pepper to taste.

6

Divide the basmati rice and sweet potato, spinach and paneer curry between bowls. Top with the coriander and crushed peanuts and squeeze over the lime.