Paneer & Monsoon Veggie Curry

Orange Marmalade Cookies

Image source: bonappetit


  • Coconut Oil, divided (4 tbsp)

  • Paneer (or tofu), ½ cubes (1 1/2 cups)

  • Onions, coarsely chopped (2 pcs)

  • Green Zucchini, ½ inch pieces (2 pcs)

  • Brinjal, ½ inch pieces (1 pc)

  • Coconut Milk (2-3 cups)

  • French Beans, trimmed & cut diagonal (1 cup)

  • Lemons, cut in wedges (3 pcs)

  • Coriander, for garnish

  • Roasted Salted Peanuts, chopped

  • Red Curry Paste (1/3 cup)

  • Sea Salt, to taste

: available in Tall Tree Organic Subscription


Serves 2

  1. In a large skillet heat 2 tbsp of coconut oil over medium heat. Add the paneer in a single layer and cook all sides till golden brown. Transfer to paper towels and sprinkle with sea salt.

  2. Add the remaining 2 tbsp of coconut oil to a high cooking pan or skillet. Add onions and salt and cook until soft. Add the red curry paste and cook for a further 2 minutes till it starts to darken.

  3. Add zucchini, brinjal and beans and cook for 5-7 minutes till they start to brown in spots pour in the coconut milk for desired consistency and some water and bring to a simmer. Add in the paneer and stir to combine and cook for 3 minutes till warm.

  4. Serve in bowls with a generous lemon squeeze and some peanut and fresh coriander as garnish.

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