lunch

Indian Paneer and Vegetable Curry with Quinoa

Name: Indian Paneer and Vegetable Curry with Quinoa
Ingredients: 10 oz (284 g) Paneer, cut into 1-inch cubes; 1.5 tbsp Olive oil; 0.5 cup Yellow onion, finely chopped; 1 tsp Garlic, minced; 0.5 tsp Ground ginger; 0.5 tsp Ground cinnamon; 1 tsp Ground turmeric; 1 tsp Cumin seeds, toasted and ground; 14.5 oz (411 g) Diced tomatoes, canned, undrained; 0.5 cup Low-sodium vegetable broth; 0.25 cup Dried apricots, halved; 1 tbsp Blanched slivered almonds; 1 cup Cooked quinoa, for serving; 2 tbsp Fresh cilantro, chopped, for garnish

Nutrition

691

kcal

Calories

Protein

48.3

Carbs

Fat

AI Insight

Insight not available for this recipe.

Ingredients(14)

Paneer, cut into 1-inch cubes10 oz (284 g)

Olive oil1.5 tbsp

Yellow onion, finely chopped0.5 cup

Garlic, minced1 tsp

Ground ginger0.5 tsp

Ground cinnamon0.5 tsp

Ground turmeric1 tsp

Cumin seeds, toasted and ground1 tsp

Diced tomatoes, canned, undrained14.5 oz (411 g)

Low-sodium vegetable broth0.5 cup

Dried apricots, halved0.25 cup

Blanched slivered almonds1 tbsp

Cooked quinoa, for serving1 cup

Fresh cilantro, chopped, for garnish2 tbsp

Instructions

Heat olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes.

Stir in the minced garlic, ground ginger, ground cinnamon, ground turmeric, and ground cumin. Cook for 1 minute more until fragrant.

Add the diced tomatoes (with their juice), vegetable broth, and dried apricots. Bring to a simmer, then reduce heat to low, cover, and cook for 10 minutes to allow flavors to meld.

Gently stir in the paneer cubes and slivered almonds. Continue to simmer, uncovered, for another 5-7 minutes, or until the paneer is heated through and the sauce has slightly thickened.

Season with salt and pepper to taste. If the sauce is too thick, add a splash more vegetable broth or water.

Serve the paneer curry hot over cooked quinoa. Garnish with fresh cilantro.