Rogan Subji Curry with Paneer

This Indian vegetarian curry fills the kitchen with the aromas of all the spices and herbs as it cooks. The base of this mildly spicy (but not hot) curry is made from tomatoes, red lentils, and bell peppers, and is packed with tender vegetables, fresh herbs, and spices, along with pieces of fried paneer. It is served with light green spinach wholegrain rice and a refreshing raita (yoghurt dip) with pickled carrot and raisins.

tomatoes, cauliflower, spinach, white onion, bell pepper, carrot, garlic, green chilli, sweet potato, lemon [sulphites], fresh ginger, coriander, bay leaf, mint, red lentils, chilli powder, garam masala (coriander seeds, cumin seeds, cardamom, allspice, nutmeg, pepper, fennel seeds, bay, clove), smoked paprika powder, cumin seeds, coriander seeds, paprika powder, raisins [sulphites], paneer (fresh cheese from pasteurised cowmilk) [lactose], Greek yoghurt [lactose, milk], basmati rice, brown rice, tomato puree, organic vegetable stock, pepper and salt, sunflower oil.

Allergens: koemelk, lactose, sulfiet.

MicrowaveMarleen's choice

Heat the subji curry with paneer and the rice loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more people). Serve with the raita (cold).

Oven — 200°C, 15-30 min

Preheat the subji curry with paneer and the rice covered with an ovenproof plate or aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more people). Serve with the raita (cold). Disposable containers cannot be used in the oven, please transfer to an oven dish.

Energy146,53 kcal

Fat4,82 g

of which saturated2,07 g

Carbohydrates17,36 g

Dietary fibre2,87 g

Protein5,85 g

Salt0,34 g

Average weight: 540 g