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Paneer & Broccoli Curry

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“This is a quick and easy weekday meal. The kids might not be keen on the paneer though, so you can swap that for potato (cubed).”

Difficulty

Medium 👍
25
min.
Preparation
10
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
onion
2 cloves garlic
2 tbsp garam masala
10 g cilantro
2½ tbsp vegetable oil
250 g cherry tomatoes
500 ml vegetable stock
90 g kale
350 g long-grain rice
450 g broccoli
200 g paneer cheese
salt
pepper

Utensils

  • food processor
  • large saucepan
  • frying pan
  • Step 1/9

    • onion
    • 2 cloves garlic
    • 2 tbsp garam masala
    • 10 g cilantro
    • 2½ tbsp vegetable oil
    • food processor

    Blitz the onion, garlic, garam masala, coriander stems and a third of the coriander leaves with 1 tbsp of vegetable oil in a food processor until it forms a thick paste.

  • Step 2/9

    • large saucepan

    Heat half a tbsp of oil in a large saucepan over a medium heat and add the paste from Step 1. Fry for 5 mins, stirring, adding a little water if it sticks.

  • Step 3/9

    • 250 g cherry tomatoes
    • 500 ml vegetable stock

    Add the cherry tomatoes (half finely chopped, half halved) and vegetable stock; cook for 5 minutes.

  • Step 4/9

    • 90 g kale

    Add the kale and cook for another 5 minutes.

  • Step 5/9

    Add the halved cherry tomatoes and cook for another 2 minutes. Season with salt and pepper.

  • Step 6/9

    • 350 g long-grain rice

    Meanwhile, cook the rice to packet instructions.

  • Step 7/9

    • 450 g broccoli

    Bring a separate pan of water to the boil and cook the broccoli for 3-4 minutes until tender. Cut the florets to the size you prefer.

  • Step 8/9

    • 200 g paneer cheese
    • frying pan

    Heat 1 tbsp of vegetable oil in a frying pan over a medium-high heat. Add the paneer and cook for 7-10 minutes, turning to brown on all sides.

  • Step 9/9

    Combine the paste, broccoli and remaining coriander (aka cilantro). Serve with the rice.

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