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This easy paneer curry is quick and flavorful, ready in 20 minutes with just 9 ingredients. Coconut milk creates a deliciously sweet, mild and creamy sauce. The entire family is sure to enjoy this vegetarian curry!

I’ve made this paneer curry a gazillion times recently and we are addicted. It’s easy, it’s extremely fast, it’s filling, it contains ingredients we always have to hand, and even our 1 year old loves it. Winning!

I love curry but I am no good with heat. So I used to think that Indian cuisine wasn’t for me, but one day a friend encouraged me to try a korma and the rest is history. I realised that spice is not synonymous with heat, and there are many delicious curries that won’t burn my wimpy mouth. So I am hooked on the kormas, the butter paneers, the dals… mild and sweet but far from boring. If you’re on the same page, or you’re cooking for someone who is, or you just want a mild side dish to balance out a spicy one, you are in the right place here.

If you want to spice it up, you can of course still benefit from the simplicity of this recipe but substitute a stronger curry blend or add some chili. Make it your own!

Bonus points if you serve this with a side of slow cooker saag aloo!

Easy Paneer & Kidney Bean Coconut Curry

Yield: 4-6 servings

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

This easy paneer curry is quick and flavorful, ready in 20 minutes with just 9 ingredients. Coconut milk creates a deliciously sweet, mild and creamy sauce. The entire family is sure to enjoy this vegetarian curry!

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Ingredients

• 2-3 cloves of minced garlic
• 1-2 tsp of minced ginger 
• 1 tsp mild curry powder
• 1 tsp garam masala
• 400g (14oz) can of chopped tomatoes
• 140g (5oz or approx 1/2 cup) of tomato paste (tomato puree)
• 400g (14oz) can of coconut milk
• 400g (14oz) can of kidney beans, drained and rinsed
• 450g (16oz) paneer cheese, cubed

Instructions

1. If serving with rice, start the rice cooking according to package instructions, after you've prepped your ingredients. You can put together the curry in the time it takes for the rice to cook.
2. In a large saucepan or skillet, sautee your garlic and ginger in a little bit of oil or butter until softened. Add the curry powder and garam masala and sautee for a few more moments until fragrant. 
3. Add the tinned tomatoes, tomato paste, kidney beans and coconut milk to the pan.
4. Simmer for 10 minutes, and then add in your paneer for the final few minutes of cooking. You can also quickly pan fry the paneer before stirring it in at the end if you prefer to have your paneer crispy.

Notes

If you have the time, go ahead and cook this curry for a longer period of time. It will always taste a little better with more cooking time. 

This is a very MILD recipe. The dominant flavors are tomato and coconut, with just a hint of those beautiful spices. To build up your flavor and/or heat, just add more of the spices, use hot curry powder if preferred (maybe double or triple the amount), add chili powder or minced fresh chili.

Tomato paste is known as tomato puree in the UK.

If you'd like less tomato and more coconut flavour, leave out the canned tomatoes and just use the paste. 

Recommended Products

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Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 458Total Fat: 33gSaturated Fat: 23gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 52mgSodium: 734mgCarbohydrates: 23gFiber: 5gSugar: 6gProtein: 21g

Please note that the nutritional information is an estimate based on software calculations and will not be completely accurate - please use this as a guideline only.