Veggie & paneer Curry with Rice
by Tanvi Parikh
Macros
- Total calories
- 339
- Protein
- 30 g
- Carbs
- 42 g
- Fat
- 14 g
- Fiber
- 7 g
- Sugar
- 10 g
- Cholesterol
- 0 mg
- Sodium
- 549 mg
- Potassium
- 890 mg
- Vitamin A
- 2652 IU
- Vitamin C
- 38 mg
- Calcium
- 106 mg
- Iron
- 2 mg
- Vitamin D
- 0 IU
- Vitamin B12
- 0 µg
- Magnesium
- 45 mg
- Zinc
- 1 mg
Serves 1
Ingredients
- ¼ cup White Rice (50grams, dry)
- 100 g Low Fat Paneer (Cubed )
- ¾ tsp Curry Powder
- 1 tbsp Extra Virgin Olive Oil (divided)
- ¼ cup Shallot (chopped)
- ½ bulb Fennel (medium, chopped)
- ½ cup Cherry Tomatoes (halved)
- 0.06 tsp Sea Salt
- ½ cup Vegetable Broth (warm)
- 2 tbsp Parsley (chopped)
Steps
Cook the rice according to the package directions.
Mix the paneer with the curry powder and half of the oil. Preheat a large non-stick pan or wok over medium-high heat. Add the paneer, and cook until browned on all sides, about five minutes. Remove from the pan and set aside.
In the same pan, add the remaining oil, shallots, and fennel. Cook for three to five minutes, until tender. Add the tomatoes and cook for two more minutes or until softened. Season with salt.
Return the tofu to the skillet and add the broth and parsley. Stir and cook until heated through.
Divide the paneer mixture between bowls and enjoy with Rice and salad !
Tips
- Leftovers: Refrigerate in an airtight container for up to four days or freeze individual portions for up to three months.
- Serving Size: One serving is equal to approximately 1 1/2 cups of curry and 1/2 cup of rice.
- More Flavor: Add garlic and use cilantro instead of parsley.