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.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
peeled & chopped pumpkin
basmati rice(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)
mild North Indian spice blend
baby spinach leaves
crushed peanuts(ContainsPeanutsMay be presentGluten, Tree Nuts, Sesame, Milk, Soy)
water (for the rice)
water (for the curry)
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!
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!
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.
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.
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.
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.