Coconut & corn curry
Enjoy this warming coconut and corn curry for an easy meat-free meal for two. Full of warming spices, it's a quick and comforting vegan dinner
Herby paneer baked rice
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 150g basmati rice
- 1 tbsp rapeseed oil
- 400ml hot vegetable stock
- ½ small pack of parsleyfinely chopped
- ½ lemonzested and juiced
- 65g paneercut into 1½ cm cubes
- 100g mange touthalved lengthways
- 100g frozen peas
Nutrition: Per serving
- kcal491
- fat16g
- saturates6g
- carbs63g
- sugars6glow
- fibre7ghigh
- protein20g
- salt0.55g
Method
step 1
Heat the oven to 200C/180C fan/gas 6. Tip the rice and rapeseed oil into a medium casserole dish (around 25 x 20cm), season and mix to coat the rice in the oil. Add the stock, most of the parsley, most of the lemon zest and all the juice, stir together and season.
step 2
Dot the paneer cubes all over the top of the rice and bake for 20 mins until the rice is very nearly cooked and the paneer is beginning to turn golden on top. Mix through the mange tout and peas, then put back in the oven for 5-7 mins until the veg is cooked but still bright in colour. Sprinkle over the reserved parsley and lemon zest.
