Sweet Potato Curry
with Paneer, Peas and Nutty Brown Rice
There are so many flavours and textures to praise in this dish, you'll wish there was more of it! Tender sweet potatoes, creamy paneer and rich coconut milk are perfectly complemented by lime and cashews.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Paneer Cheese
(Contains Milk)
¾ cup
Brown Rice
50 g
Shallot
6 g
Garlic
30 g
Ginger
56 g
Green Peas
170 g
Sweet Potato
1 tbsp
Indian Spice Mix
(Contains Mustard)
1 unit
Vegetable Broth Concentrate
165 mL
Coconut Milk
28 g
Cashews, chopped
(Contains Peanuts, Cashews/Noix de cajou)
1 unit
Lime
Not included in your delivery
1 tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce.Peel ginger using a spoon's edge — you'll be able to maneuver around the knobbly bits more easily! Rinse rice using a strainer. Combine rice with 1 1/4 cups water (dbl for 4 ppl) in a medium pot. Cover and bring to a boil over high heat. Once boiling, reduce heat to medium-low. Cook, still covered, until rice is tender and liquid is absorbed, 25-26 min. Remove pot from heat and set aside, still covered.
While rice cooks, cut paneer into 1/2-inch cubes. Heat a large non-stick pan over medium heat. When hot, add cashews to the dry pan. Toast, stirring often, until golden, 1-2 min. Transfer to a plate and set aside. Add paneer to the same pan. Pan-fry, tossing occasionally, until crispy and golden-brown, 4-5 min. Transfer to another plate and set aside.
While paneer cooks, peel, then cut sweet potatoes into 1/2-inch pieces. Peel, then finely grate 1 tbsp ginger (dbl for 4 ppl). Peel, then cut shallots into 1/4-inch pieces. Peel, then mince or grate garlic.
Heat the same pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then shallots. Cook, stirring often, until softened, 2-3 min. Add garlic, ginger and Indian Spice Mix. Cook, stirring often, until fragrant, 1 min. Add sweet potatoes, coconut milk, broth concentrate and 1 1/2 cups water (dbl for 4 ppl). Bring to a simmer, stirring occasionally, until sweet potatoes are fork-tender and curry thickens slightly, 10-12 min.
While curry cooks, zest half the lime (zest whole lime for 4 ppl), then cut into wedges . When sweet potatoes are tender, add peas and paneer to the pan. Stir together to coat. Season with salt and pepper.
Fluff rice with a fork, then stir in lime zest and season with salt. Divide rice between bowls and top with curry. Sprinkle over cashews. Squeeze over a lime wedge, if desired.
