Name: Silky Paneer and Spinach Curry with Brown Rice and Roasted Edamame
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 140g Paneer cubes; 1 cup Cooked brown rice; 1/2 cup Shelled edamame; 1/2 cup Full-fat coconut milk; 1 tablespoon Ghee; 2 cups Fresh spinach; 1/2 small Yellow onion, diced; 1 teaspoon Garlic, minced; 1 teaspoon Ginger, grated

Silky Paneer and Spinach Curry with Brown Rice and Roasted Edamame

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Silky Paneer and Spinach Curry with Brown Rice and Roasted Edamame

Sautéed paneer and spinach simmered in a creamy coconut-ginger sauce, served with nutty brown rice and roasted edamame for a satisfyingly toasted finish.

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NUTRITION

Protein

46.7g

Fat

77.3g

Carbs

71.1g

SERVINGS

1 serving

INGREDIENTS

140g Paneer cubes

1 cup Cooked brown rice

1/2 cup Shelled edamame

1/2 cup Full-fat coconut milk

1 tablespoon Ghee

2 cups Fresh spinach

1/2 small Yellow onion, diced

1 teaspoon Garlic, minced

1 teaspoon Ginger, grated

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PREPARATION

1
Cook the brown rice according to package instructions until tender and fluffy.
2
Toss the shelled edamame with a pinch of salt and roast in the oven at 400°F for 12-15 minutes until slightly crisp.
3
Heat the ghee in a large skillet over medium heat and sear the paneer cubes until golden brown on all sides.
4
Remove the paneer from the skillet and set aside; in the same pan, sauté the diced onion, garlic, and ginger until soft and fragrant.
5
Add the fresh spinach to the skillet and cook until completely wilted.
6
Stir in the full-fat coconut milk and bring to a gentle simmer, allowing the sauce to thicken for 3-5 minutes.
7
Return the seared paneer to the skillet and stir gently to coat in the silky sauce.
8
Serve the paneer and spinach curry over the warm brown rice and garnish with the roasted edamame.