18 March, 2017
Paneer & Pea Curry
Paneer & Pea Curry
Serves: 4 or 8 bariatric portions
Ingredients:
- 1 onion, finely diced
- 1/2 celery stalk, finely diced
- 4 garlic cloves, finely grated
- 2 teaspoons freshly grated ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1/2 teaspoon garam masala
- 1/2 teaspoon ground chilli (optional)
- 400ml condensed tomato soup
- 400ml can whole peeled tomatoes
- 200g paneer cheese, cut into 1-1.5cm cubes
- 3/4 cup frozen baby peas
- 100g mushrooms, sliced
- 1/2 cup milk
- 45g natural protein powder
Method:
- Sauté the onion, celery, garlic and ginger in some cooking spray until the onion starts to soften
- Add in the dried spices and lightly toast, approximately 1-2 minutes, until aromatic
- Add in the tomato soup, canned tomatoes, paneer, peas and mushrooms and stir well
- Bring the saucepan to a slow simmer, place the lid on the saucepan and simmer over a low heat for 60-90 minutes
- Mix the protein powder into the milk to make a paste and then add to the curry stirring through well
- Simmer for 3-5 minutes with the lid off
- Serve with your choice of naan, rice or oh it’s own.
Nutritional value per portion (8):
- Calories: 170
- Total fat: 8.5g
- Total carbohydrates: 14g
- Protein: 10.6g
Recipe Notes:
- Store covered in the fridge for a maximum of 3 days
- This recipe is freezer friendly to be consumed within 6 months.
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.