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Tikka Paneer with Quinoa & Mango Salad
In this colourful feast, you'll fry fresh paneer cheese and veggies in tikka spices and fragrant curry powder. Pan fry till golden and soft inside, then pair with fluffy quinoa and zingy mango for tropical vibes.
High protein
1/3 daily fibre
8 plants
Serving size
Ingredients
- 20g baby spinach
- 40g creamed coconut
- 2 tbsp tikka paste (Mustard) (Water, Rapeseed Oil, Smoked Paprika, Garlic, Turmeric, Curry powder (Turmeric, Coriander, Yellow MUSTARD Flour, Onion Powder, Garlic Powder, Fenugreek, Fennel, Salt, Chilli Powder, Ground Black Pepper), Cumin, Coriander, Salt, Tamarind extract, Coriander leaf, Acetic acid, Cayenne pepper, Cornflour, Roast cumin seeds)
- 2 tsp curry powder (Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
- 2 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 unwaxed lime
- 1 handful of fresh coriander
- 1 mango
- 15ml hot honey (honey, chilli extract)
- 1 pepper
- 80g quinoa (Quinoa 100%)
- 1 onion
- 225g paneer (Milk) (cow's milk, milk protein, acidity regulator: citric acid.)
Nutritional Information
Calories: 679
Protein: 36g
Carbs: 63g
Fat: 33g
Ingredients
- 40g creamed coconut (use half)
- 2 tsp curry powder (use half) (Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
- 2 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 15ml hot honey (use half) (honey, chilli extract)
- 20g baby spinach (use half)
- 1 pepper (use half)
- 1 handful of fresh coriander (use half)
- 1 mango (use half)
- 2 tbsp tikka paste (use half) (Mustard) (Water, Rapeseed Oil, Smoked Paprika, Garlic, Turmeric, Curry powder (Turmeric, Coriander, Yellow MUSTARD Flour, Onion Powder, Garlic Powder, Fenugreek, Fennel, Salt, Chilli Powder, Ground Black Pepper), Cumin, Coriander, Salt, Tamarind extract, Coriander leaf, Acetic acid, Cayenne pepper, Cornflour, Roast cumin seeds)
- 225g paneer (use half) (Milk) (cow's milk, milk protein, acidity regulator: citric acid.)
- 1 unwaxed lime (use half)
- 1 onion (use half)
- 80g quinoa (use half) (Quinoa 100%)
Nutritional Information
Calories: 679
Protein: 36g
Carbs: 63g
Fat: 33g
Tikka Paneer with Quinoa & Mango Salad
In this colourful feast, you'll fry fresh paneer cheese and veggies in tikka spices and fragrant curry powder. Pan fry till golden and soft inside, then pair with fluffy quinoa and zingy mango for tropical vibes.
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Cooking Instructions
Before you start
- Bring a medium saucepan filled with salted water to a boil
- Pull out a medium non-stick frying pan, a medium bowl, a peeler, a measuring jug & a sieve
Boil & fry
- Add the quinoa to the saucepan and boil for 13-14 mins, until cooked, then drain
- Dice the paneer into 2cm chunks. Heat the medium non-stick frying pan with 1/2 tsp oil on high heat. Once hot, add the paneer and cook for 6-8 mins, turning occasionally, until golden
- Drizzle the paneer with half the hot honey, turn to coat, then remove from the pan and set aside
Finish the prep
- Meanwhile, thinly slice the pepper. Finely dice the onion. Peel and dice the mango into 1cm chunks. Roughly chop the coriander
- In the medium bowl, add one-quarter of the onion with the mango, juice from half the lime, half the coriander and a pinch of salt. Mix well, then set aside
Build the dish
- Reheat the frying pan with 1/2 tsp oil on medium-high heat. Once hot, add the pepper and remaining onion and cook for 4-5 mins, until softening. Season with salt and pepper
- Stir in the ginger & garlic paste, curry powder and tikka paste and cook for 2 mins, then stir in the creamed coconut, remaining hot honey and 200ml water (100ml for 1 person). Bring to a simmer and cook for 4-5 mins, until thickened
Final steps
- Rinse the spinach, then stir into the curry in the final 1 min, along with the paneer, and cook until wilted
- Add a squeeze of lime to the curry and season to taste. Add a splash of water if it's too thick
Plate up
- Share the tikka curry between bowls, with the quinoa and mango salad alongside. Garnish with the remaining coriander and any remaining lime, cut into wedges
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