HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconQuick Berbere Spiced Paneer Curry
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Quick Berbere-Spiced Paneer Curry

Quick Berbere-Spiced Paneer Curry

with Veggies & Rapid Rice

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Pop your uggies on and grab a bowl of this rich, creamy, comforting curry. With golden cubes of paneer, spinach and capsicum, this gently spiced dish is a delight from start to finish.

Tags:QuickVeggie
Allergens:Milk

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

Total Time20 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 packet

basmati rice

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

1 packet

paneer cheese

(ContainsMilk)

1

onion

1

capsicum

3 clove

garlic

1 tin

chopped tomatoes

1 sachet

vegetable stock powder

1 bag

baby spinach leaves

1 packet

Greek-style yoghurt

(ContainsMilk)

1 bunch

coriander

1 sachet

Berbere seasoning

Not included in your delivery

olive oil

¼ tsp

salt

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3999 kJ
Fat42.7 g
of which saturates28.8 g
Carbohydrate93 g
of which sugars23.2 g
Protein52.1 g
Sodium1713 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Pan
Lid
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Boil a kettle of water. Half-fill a medium saucepan with the boiling water. Add the basmati rice and a pinch of salt and cook, uncovered, over a high heat until tender, 12 minutes. Drain and set aside.

2

While the rice is cooking, cut the paneer into 2cm cubes. Heat a large frying pan over a medium-high heat with a generous drizzle of olive oil. When the oil is hot, add the paneer and the salt and cook, tossing occasionally, until crispy and golden brown, 4-5 minutes. Transfer to a plate lined with paper towel.

3

While the paneer is cooking, thinly slice the red onion. Roughly chop the capsicum. Finely chop the garlic.

4

Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the onion and capsicum until softened, 4-5 minutes. Add the Berbere seasoning and garlic and cook until fragrant, 1 minute.

5

Add the vegetable stock powder and chopped tomatoes to the frying pan, then stir to combine and simmer until slightly thickened, 1-2 minutes. Add the baby spinach leaves, then return the paneer to the frying pan and cook until spinach has wilted, 1-2 minutes. Remove from heat, then add Greek-style yoghurt, stirring, until combined. Season to taste.

6

Divide the rice between bowls. Top with the Berbere-spiced paneer curry and veggies. Tear over the coriander.