with tomato onion salsa and naan
A recipe conveniently customised just to your liking
Allergens
Utensils
Tags
Chilli
1 unit(s)
Paneer
200 grams
Coriander
5 grams
North Indian Style Spice Mix
2 sachet(s)
Coconut Milk
1 pack(s)
Naan
2 unit(s)
Tomato
2 unit(s)
Korma Curry Paste
1 sachet(s)
Onion
1 unit(s)
Passata
1 pack(s)
Cannellini Beans
1 pack(s)
Peas
240 grams
Sugar
0.5 tsp
Salt
0.25 tsp
Water
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Halve, peel and chop the onion into small pieces.
- Drain and rinse the cannellini beans in a sieve.
- Stir the coconut milk (or shake the packets) to dissolve any lumps.
- Chop the paneer into 2cm cubes. Season with salt and pepper.
- Place a large pot over medium-high heat with a drizzle of oil.
- Add panner and half the onion and fry until golden all over, 5-8 mins.
- Add the North Indian spice mix and cannellini beans and fry until fragrant, 1 min.
- Pour the passata, coconut milk, korma paste, ¼ tsp salt (per 2P) and ½ tsp sugar (per 2P) into the pot.
- Cover and simmer for 4-5 mins.
- When 1 min of cooking time remains, stir in the peas.
- Add a splash of water to loosen the curry if you feel it's too thick.
- Taste and season with salt and pepper.
- While the curry simmers, cut the tomato into 1cm chunks.
- Halve the chilli and discard the core and seeds. Finely chop.
- Roughly chop the coriander (stalks and all).
- Toss the tomato, coriander and chilli (use less if you don't like spice) together with the remaining onion.
- Season to taste with salt and pepper.
- Sprinkle a little water over each of the naans.
- Pop them into the oven to warm through, 2-3 mins.
- Divide the cannellini bean and pea curry between bowls.
- Top with a spoon of onion tomato salsa.
- Serve the warm naans and any remaining salsa alongside.
5163
kJ
Energy (kJ)
1234
kcal
Energy (kcal)
47.4
g
Fat
30
g
of which saturates
130.8
g
Carbohydrate
32
g
of which sugars
22
g
Dietary Fiber
56.6
g
Protein
0
mg
Cholesterol
9.37
g
Salt
