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
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!
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
- 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.
- 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.
- Add the tinned tomatoes, tomato paste, kidney beans and coconut milk to the pan.
- 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.
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Nutrition Information:
Yield: 6 Serving Size: 1Amount 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.
That looks delicious! I love curry dishes. I had to laugh because my husband always wants his rice separate and I mix mine in right away.
Thank you! Haha we are the other way around – my husband mixes his all together right away and I keep it separate!
Looks good to me! I’m also a wimp when it comes to hot & spicy foods. I used to be more adventurous, but lately a fire in my mouth just doesn’t do it.
I’ll give this a shot. I looks lovely and the ingredients are things I keep on hand (except the garam Marsala) … will need to pick some up.
Yay! Hope you enjoy it!
This recipe looks so easy, and comforting, and delicious! I don’t think I’ve ever had kidney beans in a curry, but now I want to try it! YUM…thanks for the recipe inspiration. Already pinned! 🙂
I only used kidney beans originally because I realized at the last minute I did not have chickpeas – it was a very happy accident! Thank you for your kind words! 🙂
This look just perfect to try. Thanks a lot. Can’t wait to do it
Thank you! 🙂
Wow, this looks delicious!! I am always too intimidated to make curry because I see a super long list of ingredients. This one looks manageable for me 😉
Oh yeah, it’s totally easy – not very authentic but that’s an OK trade off for a weeknight!
What a delicious looking curry! I love that it is so quick and easy to make and so full of flavour!
Thank you! 🙂
Oh, how I love curry dishes.! This recipe looks very appetizing and delicious! This is a great idea for dinner, for me and my family! Very beautiful presentation!
Thank you for sharing this great recipe. I want to try it immediately!YUM!!!
Oh, how lovely! I haven’t cooked with paneer in so long, but this looks a treat.
I haven’t tried paneer before but I’ve heard about it so I know what it is. I have always wanted to try it. Your recipe looks perfect EASY (love easy recipes) and flavorful. Saved for later!
I love all the flavors here never had a good curry thanks for posting!
I am loving all of these incredible flavors! So delicious!
Is the calories just the curry itself? Not with rice?
Yes, the curry alone. The calories come from the ingredients list in the recipe card so it’s only what’s listed.
Can this dish be frozen? I’ve tried a few of your dishes and they are excellent. I’m hooked on them as they are quick, easy and very tasty.
It absolutely can! So sorry for the delayed reply, but yes any curry I post will freeze well.