Paneer, Pumpkin & Spinach Curry
Try a new curry at home with this recipe for Paneer, Pumpkin and Spinach Curry, a mildly spiced dish, with the creaminess of paneer and the sweetness of pumpkin.
Recipe Tip You can also serve with naan
Ingredients
- 1 onion, chopped
- 3 cloves garlic, grated
- 1 tablespoons fresh ginger, grated
- 1 teaspoons garam masala
- 400 grams canned diced tomatoes
- 1/2 cup vegetable stock
- 1 pinch chilli flakes
- 2 cups pumpkin, cubed
- 300 grams paneer, cubed
- 4 cups jasmine rice
- 1/2 cup coriander, chopped
- 3 cups baby spinach
- 1/4 cup oil
- 1 teaspoons brown sugar
- 1 pinch salt
- 1 pinch pepper
- 1 onion, chopped
- 3 cloves garlic, grated
- 1 tablespoons fresh ginger, grated
- 1 teaspoons garam masala
- 400 grams canned diced tomatoes
- 1/2 cup vegetable stock
- 1 pinch chilli flakes
- 2 cups pumpkin, cubed
- 300 grams paneer, cubed
- 4 cups jasmine rice
- 1/2 cup coriander, chopped
- 3 cups baby spinach
- 1/4 cup oil
- 1 teaspoons brown sugar
- 1 pinch salt
- 1 pinch pepper
- Step 1 of 4In a large pot warm 2 Tbsp of the oil. Add the onion, garlic and ginger cooking for 2 or 3 minutes until it has softened. Add the garam masala and stir to combine.
- Step 2 of 4Pour in the tomatoes, stock, brown sugar, chilli flakes and pumpkin, bringing to a simmer for 15 minutes or until the pumpkin is soft when poked with a fork. Turn off the heat and add the spinach, stirring through. Season to taste.
- Step 3 of 4In a frying pan, heat the remaining oil to a medium heat. Brown the paneer on all sides. Transfer to the pumpkin mixture and stir through.
- Step 4 of 4Serve with cooked rice, and garnish with coriander
Method
- Step 1 of 4In a large pot warm 2 Tbsp of the oil. Add the onion, garlic and ginger cooking for 2 or 3 minutes until it has softened. Add the garam masala and stir to combine.
- Step 2 of 4Pour in the tomatoes, stock, brown sugar, chilli flakes and pumpkin, bringing to a simmer for 15 minutes or until the pumpkin is soft when poked with a fork. Turn off the heat and add the spinach, stirring through. Season to taste.
- Step 3 of 4In a frying pan, heat the remaining oil to a medium heat. Brown the paneer on all sides. Transfer to the pumpkin mixture and stir through.
- Step 4 of 4Serve with cooked rice, and garnish with coriander
Nutrition per serving
2724 Kilojoules
Protein25 grams
Fat34 grams
Carbs65 grams
Sugars10 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation
Method
- Step 1 of 4In a large pot warm 2 Tbsp of the oil. Add the onion, garlic and ginger cooking for 2 or 3 minutes until it has softened. Add the garam masala and stir to combine.
- Step 2 of 4Pour in the tomatoes, stock, brown sugar, chilli flakes and pumpkin, bringing to a simmer for 15 minutes or until the pumpkin is soft when poked with a fork. Turn off the heat and add the spinach, stirring through. Season to taste.
- Step 3 of 4In a frying pan, heat the remaining oil to a medium heat. Brown the paneer on all sides. Transfer to the pumpkin mixture and stir through.
- Step 4 of 4Serve with cooked rice, and garnish with coriander