Paneer, Cashew and Mango Curry

Name: Paneer, Cashew and Mango Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Cuisine: indian

Nisha Katona

Creamy paneer with sweet mango and cashews - this dish is a real taste sensation! You can also use tinned mango instead of fresh. A great one for a nourishing and easy dinner.

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Ingredients

red onion 1 (chopped)
basmati rice 120 g
fresh coriander ½ handful (chopped)
coconut cream 50 g
mango ½
paneer 200 g (chopped)
garlic cloves 2 (chopped)
ginger 30 g (chopped)
mixed chillies 20 g (chopped)
cashews 2 tbsp
sugar pinch
chilli powder ¼ tsp
ground turmeric ½ tsp
ground cumin 1 tsp
ground coriander 1 tsp
garam masala 2 tbsp
lemon ½ (juice)
vegetable oil 1 tbsp

Method

Roughly chop the red onion. Peel and finely chop the ginger, garlic and fresh chilli. Chop the paneer into small chunks. Dice the mango. Roughly chop the fresh coriander leaves and stalks.
Heat the oil in a large non-stick pan that has a lid, over a medium heat. When hot, add the red onion. Cook for 5-6 minutes, or until starting to soften.
Meanwhile, cook your rice according to packet instructions.
Add the chopped ginger, garlic and fresh chilli, to the pan with the red onion. Cook for 2-3 minutes. Then add the ground spices, chilli powder with a pinch of salt and sugar.
Add the paneer and cook for 3-4 minutes, or until starting to colour all over. Then add the diced mango, cashews, coconut cream and 50ml water per portion.
Cover the pan with a lid and simmer for 6-8 minutes, or until the paneer is cooked through, adding a splash more water if needed.
Season to taste with lemon juice and garnish with the chopped coriander. Plate up with the rice. Enjoy!

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Paneer, Cashew and Mango Curry

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