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Waitrose Cavolo Nero200g
200gItem price
£1.55Price per unit
£7.75/kgThis riff on the north Indian dish uses cavolo nero (black kale) instead of spinach.
Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Bring a large pan of salted water to the boil and cook the cavolo nero for 5 minutes until tender but still vibrant. Drain and cool under cold running water. Meanwhile, on a plate, toss the paneer in ½ tsp gunpowder spice. Put ½ tbsp oil in a large frying pan over a medium-high heat; fry the coated paneer for 5 minutes, turning occasionally, until golden. Transfer back to the plate and set aside.
Drizzle the remaining ½ tbsp oil into the pan, then fry the shallots, ginger, garlic and remaining 1½ tsp gunpowder spice over a medium heat for about 5 minutes until softened (add a splash of water if sticking). Meanwhile, finely chop the cooled cavolo nero, then add to the pan along with the coconut milk; cook for 5 minutes. Stir through the paneer; season. Heat the rice according to pack instructions and serve alongside.
Typical values per serving when made using specific products in recipe
Energy | 2,221kJ/ 532kcals |
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Fat | 28g |
Saturated Fat | 16g |
Carbohydrates | 46g |
Sugars | 6.1g |
Fibre | 7g |
Protein | 21g |
Salt | 0.9g |
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£3/kg