Lunch · Indian · 15 min
Indian Paneer and Vegetable Curry with Quinoa
- Calories
- 467
- Protein
- 12g
- Carbs
- 61g
- Fat
- 22g
Ingredients
- 150 g paneer
- 1 tbsp extra virgin olive oil
- 0.5 cup yellow onion
- 1 tsp garlic
- 0.5 tsp ground ginger
- 0.5 tsp ground cinnamon
- 1 tsp ground turmeric
- 1 tsp cumin seeds
- 0.5 cup canned diced tomatoes
- 0.5 cup low sodium vegetable broth
- 2 tbsp dried apricots
- 0.25 tsp salt
- 45 g quinoa
- 1 tbsp slivered almonds
- 2 tbsp cilantro
Method
- 01Rinse the dry quinoa thoroughly in a fine-mesh strainer. Combine with 100 ml of water in a small saucepan, bring to a boil, cover, reduce heat to low, and simmer for 15 minutes until liquid is absorbed and grains are tender.
- 02Heat olive oil in a skillet or pan over medium heat. Add the chopped yellow onion and sauté until softened and translucent, about 5 to 7 minutes.
- 03Stir in the minced garlic, ground ginger, ground cinnamon, ground turmeric, and ground cumin seeds. Cook for 1 minute until highly fragrant.
- 04Add the undrained diced canned tomatoes, vegetable broth, and halved dried apricots. Bring to a gentle simmer, cover, and cook for 10 minutes to let the curry flavors meld.
- 05Gently fold in the paneer cubes and salt. Simmer uncovered for 5 minutes until the paneer is heated through and the sauce thickens slightly.
- 06Fluff the cooked quinoa with a fork and spoon it into a serving bowl. Top with the warm paneer curry, and garnish with blanched slivered almonds and fresh chopped cilantro.
Cook it with the whole plan around it
Citigrove builds the week around your macros, keeps the grocery list in step, and tracks what you actually ate.
