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Coconut Paneer Curry With Cashew Rice

Coconut Paneer Curry With Cashew Rice

Rating
4rating out of 5

(654 reviews from our customers)

Prep Time

25 min

Cuisine

Indian

Paneer is a mild Indian cheese, similar in texture to halloumi, but without the saltiness. We used it here in a coconut based curry, combining caramelised onion and ginger with fresh coriander. Served with buttery cashew nut flecked rice.

Prep Time

25 min

Cuisine

Indian

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Onion
1 onion
fresh-ginger
1 knob of fresh root ginger (15g)
fresh-coriander
20g fresh coriander
FLECKED coconut cream 50g
1 flecked coconut cream sachet (50g)
Cashew-nuts
1 bag of cashew nuts †
cumin-seeds
1 tsp whole cumin seeds
traditional paneer re-sized.
250g traditional paneer †
turmeric
1 tsp bright yellow turmeric
ground-coriander
1 tsp ground coriander
Vegetable-stock-cube
1 vegetable stock cube †
mild-curry-powder
2 tbsp home blend curry powder
basmati-rice
150g fragrant basmati rice
You Will Need
Butter, pepper, salt, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 brown onion
  • 15g fresh root ginger
  • 20g coriander
  • 50g solid coconut cream
  • 1 bag of cashew nuts (25g)<span class="strong">†</span>
  • 1 tsp cumin seeds
  • 250g paneer cheese<span class="strong">†</span>
  • 1 tsp ground turmeric
  • 1 tsp ground coriander
  • vegetable stock pot<span class="strong">†</span>
  • 2 tbsp curry powder
  • 130g basmati rice
Typical Values per 100g per serving
Energy 1337 kJ
321 kcal
4161 kJ
998 kcal
Fat
of which saturates
19.5 g
12.8 g
60.8 g
39.8 g
Carbohydrate
of which sugars
23.5 g
3.9 g
73.2 g
12.1 g
Fibre 3.3 g 10.4 g
Protein 12.5 g 38.9 g
Salt 1.15 g 3.57 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 brown onion
brown onion
15g fresh root ginger
ginger
20g coriander
coriander(100%)
50g solid coconut cream
white coconut kernal 100%
1 bag of cashew nuts (25g)
cashew (nut) 100%
1 tsp cumin seeds
cumin seeds
250g paneer cheese
pasteurised whole cows milk, acetic acid, citric acid
1 tsp ground turmeric
turmeric(100%)
1 tsp ground coriander
ground coriander
vegetable stock pot
water, carrots, leek, red bell pepper, celeriac (43%), glucose syrup, salt, yeast extract, palm fat, sugar, potassium chloride, parsley, vegetable juice concentrate (celery, carrots, leek, onions 09%), spices (celery seeds, lovage root, nutmeg, pepper) gelling agents: (xanthan gum, locust bean gum), flavourings, caramel syrup, maltodextrin
2 tbsp curry powder
cumin seed, coriander seed, onion powder, turmeric, salt, granulated sugar, chilli powder, garlic powder, paprika, cardamom, black pepper, ginger, fenugreek, cassia, bay leaves, cloves, natural flavouring
130g basmati rice
basmati rice
Allergens
  • Allergens highlighted by † (nut, milk, celery)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Coconut Paneer Curry With Cashew Rice

Boil a kettle

Cut the paneer into bite-size cubes, cover in boiled water and set aside

Chop the cashews roughly then add them to a dry pot (with a matching lid) over a medium-low heat and toast for 1-2 min or until just starting to brown (you will use this pot for your rice)

2 Coconut Paneer Curry With Cashew Rice

Add the basmati rice to the pot with the toasted cashews, stir and toast for a further 1 min

Add 350ml [700ml] cold water and a pinch of salt to the pot and bring to the boil over a high heat, then reduce the heat to very low and cook, covered, for 10-15 min or until all the water has absorbed

Once cooked, remove from the heat and keep covered until serving

3 Coconut Paneer Curry With Cashew Rice

Meanwhile, peel and dice the onion[s]

Heat a large, wide-based pan (preferably non-stick) with 1 tbsp [2 tbsp] vegetable oil over a medium-high heat

Once hot, add the diced onion and a pinch of salt

Cook for 5 min or until the onion has softened slightly, then reduce the heat to medium and cook for a further 2-4 min

4 Coconut Paneer Curry With Cashew Rice

Meanwhile, peel and chop (or grate) the ginger finely

Add the chopped ginger and cumin seeds to the pan and cook for a further 1 min

Add the ground turmeric, ground coriander, curry powder,  a generous pinch of pepper and a large knob of butter to the pan and cook for 2 min

5 Coconut Paneer Curry With Cashew Rice

Meanwhile, remove the coconut cream from the sachet[s] and chop roughly

Dissolve the coconut and the vegetable stock cube[s] in 300ml [600ml] boiled water - this is your coconut stock

6 Coconut Paneer Curry With Cashew Rice

Add the coconut stock to the pan and cook for a further 6 min allowing the sauce to reduce a little

Meanwhile, chop the coriander finely, including the stalks, keeping the stalks and leaves separate

Add the coriander stalks to the pan

7 Coconut Paneer Curry With Cashew Rice

Drain the paneer and add it to the pan

Reduce the heat to low and cook for a further 5 min allowing the sauce to thicken a little further

Taste for seasoning, adding more salt and pepper if needed - this is your coconut paneer curry 

8

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Serve the coconut paneer curry with the rice and garnish with the remaining chopped coriander

Enjoy!

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