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Evening meal

Vegetable & paneer curry

A vegetarian curry of paneer cheese and mixed vegetables in a spiced tomato sauce, high in protein and calcium.

Prep
15 min
Cook
25 min
Total
40 min
Portions
4
  • Moderate
  • Pregnancy
  • First trimester
  • Second trimester
  • Third trimester
  • Postnatal recovery
  • Vegetarian
  • High-protein
  • Calcium-containing
  • Gluten-free
Vegetable & paneer curry served and ready to eat

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Portions

Ingredient quantities update automatically. Cooking times may need a little adjustment when you change the batch size.

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Only swaps that keep this recipe pregnancy-safe are offered. Allergen information below updates when you choose one.

Ingredients

For 4 portions. Tick items as you go — nothing is changed for anyone else.

This recipe contains foods that can contribute to a varied and balanced diet during pregnancy.

Method

  1. Step 1. Heat half the oil in a frying pan and fry the paneer cubes for 3–4 minutes until golden, then set aside.
  2. Step 2. Heat the remaining oil in a large pan and fry the onion for 5 minutes until softened.
  3. Step 3. Add the garlic, ginger and curry powder and cook for 1 minute.
  4. Step 4. Stir in the chopped tomatoes and cauliflower and simmer for 10 minutes.
  5. Step 5. Add the peas and paneer and cook for a further 5 minutes until the vegetables are tender and the curry is piping hot throughout.
  6. Step 6. Meanwhile, cook the basmati rice according to the packet instructions.
  7. Step 7. Serve the curry with the rice while hot.

Allergens for your selection

  • Contains: Milk

Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.