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Kale Paneer Curry
This simple, quick and healthy vegetarian kale curry recipe is perfect for busy weeknights!
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Preparation
15mins
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Cooking Time
20mins
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Serving
3/4
Ingredients-
- Uptown fresh 200g (7oz) of chopped kale
- 1/2 an onion, sliced
- 4 garlic cloves
- 2 tsp ginger
- 1 tsp cumin
- 1 tsp ground coriander
- 1 tsp turmeric
- 2 tsp garam masala
- 4 Tbsp tomato paste
- 2 Tbsp (30g) of butter
- 1 can of full fat coconut milk, separated if possible*
- 4 Tbsp yogurt
- 450g (16oz) of paneer cheese, sliced into cubes or strips
Direction:
- In a wide saucepan, heat a little vegetable oil and lightly sauté the onion until softened. Add the garlic and ginger and sauté for another few minutes until everything is cooked and fragrant.
- Add half of the butter to the pan, followed by all of the spices, and cook until the butter is melted.
- Add the tomato paste.
- Now add about a third of the kale. Sauté until the kale is wilted, and continue adding kale in batches. The pan may get dry as you do this, so scoop in some of the coconut water as you go to add moisture and help the kale to wilt. (If you have not separated your coconut milk, just use a couple tablespoons of water where necessary).
- Once the kale is all cooked, add the coconut cream and mix through. Set aside the rest of the coconut water. (Or if your coconut milk is not separated, just add the whole can now).
- Now add the entire mixture to a blender or food processor and pulse until the kale is almost pureed but still has some texture. Alternatively, if your dish is deep enough you can use an immersion blender to achieve this, which is much easier.
- Return to the pan. Add more of the coconut water if you'd like a thinner mixture.
- Add the paneer to the pan and heat on a low setting for about 5 minutes to ensure it's warmed through.
- Stir in the yogurt until it's incorporated and warmed, and then remove from the heat.
- Serve with rice and/or naan bread.
