Butternut & Paneer Curry(Vegetarian Friendly)

We love our meat and veggies, we also love eating a meat free meal at least once a week. This meal is packed full of flavour and the paneer cheese is a different taste. This recipe is from hello fresh. It’s not the exact ingredients. They used pumpkin, we used butternut. Like the taste of the butternut more. They used coconut milk, we used normal milk. The taste of the coconut milk, makes it too rich, you can make it however you choose with your preference. Happy Cooking!

Peel and chop one butternut into blocks. Chop up one carrot up as well. In a preheated oven, place the butternut and carrot on a baking tray lined with baking paper. Toss with some olive oil and seasoning. Bake for 30-45 minutes on 220 degrees celsius and 200 degrees celsius fan forced, until tender.

Cook 1 cup of rice and set aside.

In a non stick frying pan, heat some olive oil and fry 300g of paneer cheese, for about 5 minutes, till crispy and golden brown. Set aside in a bowl with paper towel.

Wipe out frying pan and heat some olive oil, add 1 chopped onion and fry till soft. Add in 1 and 1/2 tsp of chilli, 2 tsp of garlic, 1 and 1/2 tsp mixed herbs and 1 and 1/2 Tbs of curry powder and some seasoning. Remove onion, and place in a bowl. Clean out the frying pan.

In the pan, add in 400ml full cream milk, 80ml water and pinch of salt. Bring to the boil, then simmer, stirring occasionally until thickened slightly, for 8-10 minutes.

Add 60g of baby spinach leaves, roasted veggies and the paneer. Cover the pan with some foil for 4-5 minutes, till spinach leaves has wilted. Season with salt and pepper to taste.

Serve with the rice and a dash of lemon! Enjoy!

2 Comments Add yours

    1. Kristie says:

      It is really good and really tasty too. 🙂

      Liked by 1 person

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