What happens when creamy paneer meets spicy beans?

We love the creamy tanginess of paneer. And we love beans. And we love using some Asian-inspired spices. What do you get when you bring them together? All-round deliciousness, that’s what – and the perfect weeknight vegetarian meal.

SHOP THE RECIPE

Paneer with curried white beans

Serves 4
Preparation: 15 minutes
Cooking: 45 minutes

Ingredients:

  • 3 T ghee
  • 1 onion, roughly chopped
  • 4 garlic cloves, crushed
  • 70 g Woolworths Thai Red Curry Paste
  • 1 x 400 g can chopped tomatoes 
  • 1 cup vegetable stock 
  • 1 x 400 g can butter beans, drained 
  • 200 g spinach 
  • Salt, to taste 
  • 1 t fresh turmeric crushed
  • 1 T fresh ginger crushed 
  • 2 T olive oil 
  • 2 x 200 g packet Woolworths Paneer
  • Fresh curry leaves, fried, for serving

Method:

  1. Heat the ghee in a medium-sized pan, then add the onion, garlic and curry paste and cook for 15 minutes. 
  2. Add the tomatoes and stock and simmer for 10 minutes.
  3. Add the butter beans and spinach and cook until the spinach is wilted. Season to taste.
  4. Combine the turmeric, ginger and olive oil. Season and cover the paneer in this mixture. Fry over low heat for 10 minutes until slightly golden. 
  5. Serve the paneer on top of the curried beans and top with deep-fried curry leaves to serve.

Feeling inspired?

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