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Pumpkin, Coconut & Paneer Curry

Pumpkin, Coconut & Paneer Curry

with Basmati Rice

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Pop your uggies on and grab 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 pumpkin, this gently spiced dish is a delight from start to finish.

Allergens:MilkPeanuts

Always refer to the product label for the most accurate ingredient and allergen information.

Prep Time40 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 packet

peeled & chopped pumpkin

1 unit

carrot

1 packet

basmati rice

(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)

1 unit

brown onion

2 clove

garlic

1 block

paneer cheese

(ContainsMilk)

½ unit

lemon

1.5 sachet

mild North Indian spice blend

1 tin

coconut milk

1 bag

baby spinach leaves

1 packet

crushed peanuts

(ContainsPeanutsMay be presentGluten, Tree Nuts, Sesame, Milk, Soy)

1 bunch

coriander

Not included in your delivery

tbs

olive oil

1.5 cup

water (for the rice)

⅓ cup

water (for the curry)

1 tsp

salt

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)4840 kJ
Fat65.7 g
of which saturates40.5 g
Carbohydrate91.3 g
of which sugars22.4 g
Protein38.6 g
Sodium214 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Lid
Medium Non-Stick Pan
Medium Pan
Instructions
Instructionsarrow up iconarrow up icon
1

Preheat the oven to 220°C/200°C fan-forced. Cut the carrot (unpeeled) into 1cm chunks. Place the carrot, peeled & chopped pumpkin, 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). Finely chop the coriander. Cut the paneer into 1cm cubes and season with salt. Slice the lemon (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 between bowls. Top with the pumpkin, coconut and paneer curry. Garnish with the crushed peanuts, coriander and squeeze over the lemon.