Coconut kale paneer

Name: Coconut kale paneer
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 200 g packs cavolo nero, stalks removed, leaves roughly chopped; 226 g Pakeeza Authentic Paneer, cut into 1.5cm cubes; 2 tsp Cooks’ Ingredients Gunpowder Spice; 1 tbsp vegetable or sunflower oil; 150 g Cooks’ Ingredients Frozen Chopped Shallots; 45 g Cooks’ Ingredients Frozen Chopped Ginger; 4 clove/s garlic, grated; 400 ml can Essential Reduced Fat Coconut Milk; 250 g pouches cooked basmati rice

This riff on the north Indian dish uses cavolo nero (black kale) instead of spinach.

5 out of 5 stars(2) Rate this recipe

Vegetarian

Serves4
CourseMain meal
Prepare10 mins
Cook20 mins
Total time30 mins

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2 x 200g packs cavolo nero, stalks removed, leaves roughly chopped
226g Pakeeza Authentic Paneer, cut into 1.5cm cubes
2 tsp Cooks’ Ingredients Gunpowder Spice
1 tbsp vegetable or sunflower oil
150g Cooks’ Ingredients Frozen Chopped Shallots
45g Cooks’ Ingredients Frozen Chopped Ginger
4 clove/s garlic, grated
400ml can Essential Reduced Fat Coconut Milk
2 x 250g pouches cooked basmati rice

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