Kerala Paneer and Cashew Curry with Coconut Milk
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Ingredients
- 350 g paneer
- 50 g cashew nuts
- 300 ml coconut milk
- 1 onion, finely sliced
- 2 tomatoes
- 1 tbsp keralan curry powder
- 10 g fresh ginger
- 3 garlic cloves
- 8 curry leaves
- 2 tbsp coconut oil
Nutrition (per serving)
- Calories
- 575 kcal
- Protein
- 21.3 g
- Carbohydrate
- 14.7 g
- of which sugars
- 8.8 g
- Fat
- 48.2 g
- of which saturates
- 32.9 g
- Fibre
- 2.9 g
- Salt
- 0.14 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cut the paneer into cubes and set aside.
- 2
Heat the coconut oil in a pan, add the sliced onion and fry for 7 minutes until softened.
- 3
Add the garlic, ginger and curry leaves, and fry for 2 minutes, then stir in the keralan curry powder.
- 4
Add the chopped tomatoes and cook for 5 minutes until broken down.
- 5
Pour in the coconut milk, bring to a gentle simmer, then add the paneer cubes and cashew nuts, and simmer for 6-8 minutes until the paneer is warmed through.
- 6
Serve hot with rice.
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