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Homemade Carrot Curry with Kale and Paneer photo

Carrot Curry with Kale and Paneer

This Carrot Curry is vibrant and packed with flavor! A delightful blend of spices, sweet carrots, and creamy paneer make it a must-try dish!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Indian
Servings 4 servings

Equipment

  • Large skillet or pot
  • Wooden Spoon
  • Measuring cups and spoons
  • Knife and cutting board
  • Grater

Ingredients
  

  • 1 tablespoon olive oil or coconut oil
  • 1 large (4 oz) shallot, minced
  • 2 cloves garlic, minced
  • 1 " nub of ginger, minced
  • 2 tablespoons curry powder
  • 2 cups shredded carrots (about 8 ounces)
  • 1/4 cup golden raisins
  • 1 1/2 cups low-sodium vegetable broth
  • 1 cup canned full-fat coconut milk
  • Salt as needed
  • 1/2 pound (8 oz) shredded lacinato kale
  • 2 teaspoons olive oil or coconut oil
  • 4 ounces paneer cheese, cubed
  • 2 cups cooked quinoa or rice for serving
  • Cilantro for serving
  • Toasted coconut for serving

Instructions
 

  • In a large skillet or pot, heat 1 tablespoon of olive oil or coconut oil over medium heat. Add the minced shallot, garlic, and ginger. Sauté for about 3-4 minutes until the shallots are translucent and fragrant.
  • Stir in the curry powder and cook for an additional minute to toast the spices, enhancing their flavors.
  • Add the shredded carrots and golden raisins to the skillet. Stir well to combine and cook for about 5 minutes, allowing the carrots to soften.
  • Carefully add the low-sodium vegetable broth and canned coconut milk. Stir to mix everything together. Bring the mixture to a gentle simmer.
  • Taste the curry and add salt as needed. Then, fold in the shredded lacinato kale and let it wilt into the curry for about 3-4 minutes.
  • In a separate small skillet, heat 2 teaspoons of olive oil or coconut oil over medium heat. Add the cubed paneer and cook until golden brown on all sides, about 5-7 minutes.
  • Once the paneer is cooked, add it to the curry. Serve the Carrot Curry with Kale and Paneer over cooked quinoa or rice, topped with fresh cilantro and toasted coconut for an extra crunch.

Notes

  • Feel free to swap kale for spinach or Swiss chard when they're fresh.
  • Incorporate other root vegetables like sweet potatoes or parsnips for added sweetness and texture.
  • This dish is perfect for meal prep! Store in the fridge for up to 4 days or freeze for 3 months.
Keyword Comfort Food, Healthy, Vegetarian