Name: Kale, Paneer and Coconut Curry
Cook time: 30 min
Yield: 4
Cuisine: Australian
Ingredients: 400g cavolo nero leaves, chopped; 250g paneer, cut into 1.5cm cubes; 2 tsp gunpowder spice mix; 1 tbsp oil; 150g chopped shallots; 45g chopped ginger; 4 grated garlic cloves; 400ml tin of coconut milk; Cooked rice, to serve

Ingredients
Method

Ingredients

Method

400g cavolo nero leaves, chopped
250g paneer, cut into 1.5cm cubes
2 tsp gunpowder spice mix
1 tbsp oil
150g chopped shallots
45g chopped ginger
4 grated garlic cloves
400ml tin of coconut milk
Cooked rice, to serve

Boil the cavolo nero leaves for 5 mins, then drain and refresh under the cold tap. Meanwhile, toss the paneer cubes in ½ tsp of the spice mix, and heat ½ tbsp of oil in a frying pan. Fry the paneer for 5 mins, turning regularly until golden. Transfer to a plate and set aside.
Drizzle the remaining oil into the pan and fry the ginger, shallots and garlic for 5 mins with the remaining spice mix. Add the chopped cavolo nero to the pan and stir in the coconut milk, then add the paneer, season and cook for 5 mins. Serve with a heap of cooked basmati rice and flatbreads to share.

30 mins

4 serving

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box