Paneer Curry with Aubergine and Brown Rice

Nutrition per serving

Calories808 kcal
Protein24.9 g
Carbs97 g
Fats37.1 g
Saturated Fat12 g
Monounsaturated Fat20.3 g
Polyunsaturated Fat3.7 g
Sugars12.6 g
Fiber7.9 g
Sodium92 mg

Ingredients

Onion
Garlic
Ginger
Brown Rice (medium-grain)
Aubergine (eggplant)
Cauliflower
Yellow Bell Pepper (capsicum)
Tomato Puree
Plain Yogurt (low fat)
Fresh Coriander
Olive Oil
Ground Coriander (cilantro)
Ground Turmeric
Green Chilli Pepper
Mustard Seeds
Paneer
Cilantro (Coriander) leaves
Preparations
1. Peel/finely chop the onion and garlic.

2. Peel/finely chop ginger.

3. Dice ½ the aubergine into 2cm cubes.

4. Chop cauliflower into florets.

5. Core and chop pepper into 2 cm pieces.

6. Chop paneer.

7. Chop the coriander.

Cooking instructions
1. Cook rice according to package instructions.

2. Place the aubergine/cauliflower in a mixing bowl with 1 tbsp of olive oil and mix to coat.

3. Heat a skillet over high heat, add the aubergine/cauliflower and cook for about 4 minutes until tender. Transfer to a bowl and set aside.

4. In the same skillet, heat ½ a tbsp of olive oil over medium heat. Add the onion, garlic, peppers and ginger. Cook for about 3-4 minutes until softened.

5. In a small bowl, combine the spice, tomato purée and 1 ½ tbsp of water and mix into a paste. Add to the skillet, continue to cook for a minute, add the yoghurt and stir well to combine.

6. Sprinkle a pinch of salt (optional) over the aubergine/cauliflower and add to the curry mixture along with the paneer. Lower heat to low and gently simmer for about 5-6 minutes. Add ¼ cup of water if too thick.

7. Remove the curry from heat and stir in the coriander.

8. Serve the curry on top of the rice with a sprinkle of fresh coriander.