Paneer & Vegetable Curry with Coconut, Spinach & Tomatoes
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Paneer & Vegetable Curry

with Coconut, Spinach & Tomatoes

25 MIN
+$3.99/serving 2 Servings
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
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600 Calories Or Less
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Pescatarian
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30g Of Protein
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45g Of Protein
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Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
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    From the Test Kitchen

    In this hearty vegetarian dish, browned paneer cheese, blistered tomatoes, and sweet coconut milk combine with vadouvan curry powder for a bold and vibrant medley. It's served beside fluffy white rice to soak up every bit of the bright, bold curry.
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    • Nutrition
      PER SERVING
    • Calories
      630 Cals (est.)
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    fresh
    ingredients
    Paneer & Vegetable Curry with Coconut, Spinach & Tomatoes
    Title
    • 10 oz Tail-On Shrimp (Peeled & Deveined)
    • 4 oz Paneer Cheese
    • 2 cloves Garlic
    • 3 oz Baby Spinach
    • 4 oz Grape Tomatoes
    • ½ cup Long Grain White Rice
    • 2 tsps Vadouvan Curry Powder
    • 1 13.5-Oz Can Light Coconut Milk
    • 2 Scallions
    • 2 Tbsps Tomato Paste
    • 1 Tbsp Yellow Curry Paste
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Cook the rice
    1 Cook the rice

    Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

    Prepare the ingredients
    2 Prepare the ingredients

    Meanwhile, wash and dry the fresh produce. Small dice the cheese. Thinly slice the scallions, separating the white bottoms and hollow green tops. Peel and roughly chop 2 cloves of garlic. Halve the tomatoes.

    Cook the shrimp
    3 Cook the shrimp

    Pat the shrimp dry with paper towels (remove the tails if desired). Season with salt and pepper. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Transfer to a plate. Wipe out the pan.

    Brown the cheese
    4 Brown the cheese

    In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the diced cheese; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned (be careful, as the cheese may pop as it cooks). 

    Make the curry & serve your dish
    5 Make the curry & serve your dish

    Add the sliced white bottoms of the scallions and chopped garlic to the pan. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Add the tomato paste, curry paste, and half the curry powder (you will have extra); season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Carefully add the halved tomatoes and half the coconut milk (you will have extra). Season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until combined. Turn off the heat; stir in the spinach and cooked shrimp until the spinach is just wilted. Taste, then season with salt and pepper if desired. Serve the curry with the cooked rice. Garnish with the sliced green tops of the scallions. Enjoy!  

    Tips from Home Chefs

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    Paneer & Vegetable Curry

    Cook the rice
    1 Cook the rice

    Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

    2 Prepare the ingredients

    Meanwhile, wash and dry the fresh produce. Small dice the cheese. Thinly slice the scallions, separating the white bottoms and hollow green tops. Peel and roughly chop 2 cloves of garlic. Halve the tomatoes.

    Prepare the ingredients
    Cook the shrimp
    3 Cook the shrimp

    Pat the shrimp dry with paper towels (remove the tails if desired). Season with salt and pepper. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Transfer to a plate. Wipe out the pan.

    4 Brown the cheese

    In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the diced cheese; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned (be careful, as the cheese may pop as it cooks). 

    Brown the cheese
    Make the curry & serve your dish
    5 Make the curry & serve your dish

    Add the sliced white bottoms of the scallions and chopped garlic to the pan. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Add the tomato paste, curry paste, and half the curry powder (you will have extra); season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Carefully add the halved tomatoes and half the coconut milk (you will have extra). Season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until combined. Turn off the heat; stir in the spinach and cooked shrimp until the spinach is just wilted. Taste, then season with salt and pepper if desired. Serve the curry with the cooked rice. Garnish with the sliced green tops of the scallions. Enjoy!  

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