The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Lasooni Paneer, Turmeric Rice & Coconut Green Beans
A fiery vegetarian curry to warm up this winter. You'll coat fresh paneer cheese in Gymkhana’s famous Roasted Garlic & Chilli Marinade, then roast to perfection. Pair with vibrant green beans, coated in toasted coconut flakes, and fragrant turmeric rice. Delish!
High protein
1/3 daily fibre
7 plants
Serving size
Ingredients
- 1 onion (use half)
- 80g green beans (use half)
- 80g baby spinach (use half)
- 1 unwaxed lemon (use half)
- 1 tbsp desiccated coconut (use half)
- 1 handful of fresh coriander (use half)
- 75g seasonal tomatoes (use half)
- 190g roasted chilli & garlic marinade (use a quarter) (onions (40%), tomatoes, water, rapeseed oil, deggi mirch powder, salt, garlic, ginger, kashmiri chilli powder, fennel, garam masala [spices], cinnamon, black cardamom, green cardamom, turmeric, bay leaves)
- 225g paneer (use half) (Milk) (cow's milk, milk protein, acidity regulator: citric acid.)
- 1 tsp turmeric (use half)
- 80g brown rice (use half) (100% Brown Rice)
Nutritional Information
Calories: 587
Protein: 35g
Carbs: 56g
Fat: 25g
Ingredients
- 1 tsp turmeric
- 80g green beans
- 80g brown rice (100% Brown Rice)
- 190g roasted chilli & garlic marinade (use half) (onions (40%), tomatoes, water, rapeseed oil, deggi mirch powder, salt, garlic, ginger, kashmiri chilli powder, fennel, garam masala [spices], cinnamon, black cardamom, green cardamom, turmeric, bay leaves)
- 75g seasonal tomatoes
- 1 onion
- 225g paneer (Milk) (cow's milk, milk protein, acidity regulator: citric acid.)
- 1 unwaxed lemon
- 1 handful of fresh coriander
- 1 tbsp desiccated coconut
- 80g baby spinach
Nutritional Information
Calories: 587
Protein: 35g
Carbs: 56g
Fat: 25g
Lasooni Paneer, Turmeric Rice & Coconut Green Beans
A fiery vegetarian curry to warm up this winter. You'll coat fresh paneer cheese in Gymkhana’s famous Roasted Garlic & Chilli Marinade, then roast to perfection. Pair with vibrant green beans, coated in toasted coconut flakes, and fragrant turmeric rice. Delish!
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Bring a medium saucepan filled with salted water to a boil
- Pull out a large frying pan, a medium bowl, a measuring jug, a slotted spoon & a sieve
Cook the green beans & rice
- Trim the green beans and add to the saucepan for 3-4 mins, then remove with a slotted spoon. Keep the water on the boil
- Add the turmeric and rice and boil for 25-30 mins, until cooked, then drain
Prep & roast
- Meanwhile, dice the paneer into 2cm chunks. Cut the onion into 8 wedges. Halve the tomatoes
- Add all to the lined baking tray and toss with one-quarter of the chilli garlic marinade. Season with salt and pepper and roast for 10-12 mins, until golden
Make the coconut green beans
- Roughly chop the coriander (reserving a few leaves for garnish)
- To the medium bowl, add the desiccated coconut and 2 tbsp hot water (1 tbsp for 1 person)
- Add half the chopped coriander and the cooked green beans. Season with salt and pepper. Squeeze in the juice from half the lemon and toss to coat
Make the curry
- Rinse the spinach
- Heat the large frying pan with 1 tsp oil on medium heat. Once hot, add one-quarter of the chilli garlic marinade
- Stir the roasted veg, paneer and 100ml water (50m for 1 person) into the sauce, bring to a simmer and cook for 5 mins
- Add the spinach and remaining coriander into the curry and simmer for 1 min, until wilted. Season with salt and pepper
Plate up
- Share the paneer curry between bowls, with the coconut green beans and turmeric rice alongside. Serve with the remaining lemon, cut into wedges. Garnish with the reserved coriander leaves
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