Name: Paneer and roasted vegetable curry
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 1 serving
Ingredients: 4 oz paneer, cubed; 1/2 medium zucchini, sliced into half-moons; 3/4 red bell pepper, diced; 1/3 cup yellow onion, finely diced; 2 cloves garlic, minced; 2 tsp ginger, grated; 1/3 cup tomato sauce; 1 tsp canola oil; 1 1/2 tsp curry powder; 1/4 tsp salt; 3 tbsp water; 1 tsp lemon juice; 1/4 cup fresh cilantro, chopped

Nutrition

Per serving

526 calories

Protein: 29g; 22% of calories
Carbs: 28g; 21% of calories
Fat: 34g; 57% of calories

Instructions

Prep 20 min · Cook 25 min

Preheat the oven to 400°F. On a half-sheet pan, toss the zucchini and bell pepper with half the oil and a quarter of the salt. Roast for 20 minutes until tender and slightly browned at the edges.
While the vegetables roast, heat a nonstick skillet over medium heat with the remaining oil. Add the paneer cubes and cook for 2 minutes, flip, and cook for 2 minutes more until golden on at least two sides. Remove from the skillet and set aside. Done when golden brown.
In the same skillet, add the onion and cook for 5 minutes until softened. Add the garlic, ginger, and curry powder, and cook for 1 minute until fragrant.
Stir in the tomato sauce and water. Simmer for 10 minutes to allow the flavors to meld. Fold in the roasted vegetables and browned paneer to heat through.
Stir in the lemon juice and the remaining salt. Plate the curry and top with fresh cilantro.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes