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Red Pepper, Paneer & Coconut Curry

Red Pepper, Paneer & Coconut Curry

Rating
4.5rating out of 5

(389 reviews from our customers)

Prep Time

30 min

Cuisine

Indian

Paneer is a mild Indian cheese, similar in texture to halloumi, but without the saltiness. This fragrant curry combines slow cooked red pepper, red onion, ginger, garlic and Indian spices to create an unusual but sweet curry, tempered with coconut cream and fresh coriander. Served with lemongrass steamed basmati rice.

Prep Time

30 min

Cuisine

Indian

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What is Gousto all about?

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Ingredients
For 2 people (double for 4)
Red-onion
1 red onion
Red-pepper
1 red pepper
garlic-clove
1 garlic clove
fresh-ginger
1 knob of fresh root ginger (15g)
Spring-onion
1 spring onion
Lemongrass-stalk
1 lemongrass stem
nigella seeds 2
1 tsp black nigella seeds
FLECKED coconut cream 50g
1 flecked coconut cream sachet (50g)
traditional paneer re-sized.
250g traditional paneer †
Vegetable-stock-cube
1 vegetable stock cube †
mild-curry-powder
1 tbsp home blend curry powder
basmati-rice
150g fragrant basmati rice
You Will Need
Salt, sugar, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 red onion
  • 1 red pepper
  • 1 garlic clove
  • 15g fresh root ginger
  • 1 spring onion
  • 1 fresh lemongrass
  • 1 tsp nigella seeds
  • 50g solid coconut cream
  • 250g paneer cheese<span class="strong">†</span>
  • vegetable stock pot<span class="strong">†</span>
  • 1 tbsp curry powder
  • 130g basmati rice
Typical Values per 100g per serving
Energy 1076 kJ
258 kcal
3880 kJ
929 kcal
Fat
of which saturates
15 g
10.7 g
54.1 g
38.6 g
Carbohydrate
of which sugars
20.7 g
3.9 g
74.8 g
14 g
Fibre 2.8 g 10.1 g
Protein 10.2 g 36.8 g
Salt 0.88 g 3.18 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 red onion
red onion
1 red pepper
red pepper
1 garlic clove
garlic
15g fresh root ginger
ginger
1 spring onion
spring onion
1 fresh lemongrass
fresh lemongrass
1 tsp nigella seeds
nigella seeds
50g solid coconut cream
white coconut kernal 100%
250g paneer cheese
pasteurised whole cows milk, acetic acid, citric acid
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
1 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 † (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 Red Pepper, Paneer & Coconut Curry

Cut the pepper[s] in half and deseed (scrape the pith out with a teaspoon), then cut into thin strips 

Peel and slice the onion[s] finely

Boil a kettle

2 Red Pepper, Paneer & Coconut Curry

Chop the paneer into bite-size pieces 

Heat a large, wide-based pan (preferably non-stick) with a matching lid and a drizzle of vegetable oil over a medium-high heat

Once hot, add the paneer and cook for 2-3 min, turning occasionally until golden, then transfer to a plate and set aside, reserving the pan

 

3 Red Pepper, Paneer & Coconut Curry

Return the pan to a medium-high heat - if it's looking a little dry add a drizzle of vegetable oil

Once hot, add the pepperonion and a large pinch of salt and sugar and cook for 3 min, then reduce the heat to low and cook for 15 min or until softened and caramelised

4 Red Pepper, Paneer & Coconut Curry

Meanwhile, place the coconut cream sachet[s] in a mug and cover with boiled water

Peel the ginger (scrape the skin off with a teaspoon) and the garlic, then finely chop (or grate) both

Bash the lemongrass, cut it down the middle lengthways, remove the tough outer leaves (keep for step 5) and chop the innards finely 

5 Red Pepper, Paneer & Coconut Curry

Add the rice, 350ml [700ml] water and the outer lemongrass leaves to a pot with a matching lid and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 10-15 min or until the water is absorbed and the rice is cooked

6 Red Pepper, Paneer & Coconut Curry

Once softened, add the garlic, lemongrass innards, gingercurry powder and nigella seeds to the onion and peppers, increase the heat to medium and cook for 2 min

Add 300ml [600ml] boiled water to the pan with the coconut cream and 1/2 [1] stock cube, then stir to combine

Cover and cook for 3-4 min or until a curry sauce forms 

7 Red Pepper, Paneer & Coconut Curry

Meanwhile, trim then slice the spring onion[s] finely 

Return the paneer to the pan, stir to coat it in the sauce and warm through

8

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Remove and discard the lemongrass leaves from the rice

Serve the paneer curry over the rice

Garnish with the spring onion

Enjoy!

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