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Broccoli and paneer curry recipe

Broccoli and paneer curry recipe

16 ratings

This vegetarian curry recipe is the perfect dinner for a chilly evening. With green veg, cherry tomatoes and creamy paneer, what's not to love? Add warming spice with garam masala and finish with zesty coriander for a cosy bowl of goodness. See method

  • Serves 4
  • 5 mins to prepare and 25 mins to cook
  • 605 calories / serving

Ingredients

  • 1 onion, roughly chopped
  • 2 garlic cloves, peeled
  • 2 tbsp garam masala
  • 10g fresh coriander, stems and leaves separated
  • 2½ tbsp vegetable oil
  • 250g cherry tomatoes, ½ finely chopped, the rest halved
  • 1 reduced-salt vegetable stock cube, made up to 500ml
  • 90g kale
  • 350g long-grain rice
  • 450g frozen broccoli
  • 200g paneer, diced
If you don't have any kale, try using spinach

Each serving contains

  • Energy

    2555kj
    605kcal
    30%
  • Fat

    20g 28%
  • Saturates

    7g 35%
  • Sugars

    9g 10%
  • Salt

    1.1g 19%

of the reference intake
Carbohydrate 90.2g Protein 22.4g Fibre 7.5g

Method

  1. Blitz the onion, garlic, garam masala, coriander stems and one-third of the coriander leaves with 1 tbsp oil in a food processor to a thick paste.
  2. Heat ½ tbsp oil in a large saucepan over a medium heat and add the paste. Fry for 5 mins, stirring, adding a little water if it sticks. Add the chopped tomatoes and stock; cook for 5 mins. Add the kale and cook for 5 mins. Add the halved tomatoes and cook for 2 mins. Season with pepper.
  3. Meanwhile, cook the rice to pack instructions. Bring a separate pan of water to the boil and cook the broccoli for 3-4 mins until tender. Cut into smaller florets, if you like.
  4. Heat 1 tbsp oil in a frying pan over a medium-high heat. Add the paneer and cook for 7-10 mins, turning to brown on all sides. Stir the paneer, broccoli and remaining coriander into the curry; serve with the rice.

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