Paneer & Monsoon Veggie Curry


Orange Marmalade Cookies

Image source: bonappetit

Ingredients

  • 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

Method

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.

Order your Tall Tree organic produce by email, phone or here.

Featured Posts
Recent Posts
Archive
Search By Tags
Follow Us
  • White Facebook Icon
  • White Instagram Icon