Carrot Curry with Kale and Paneer

Name: Carrot Curry with Kale and Paneer
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil or coconut oil; 1 large; 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 cups shredded lacinato kale; 2 teaspoons olive oil or coconut oil; 4 ounces paneer cheese; 2 cups cooked quinoa or rice for serving; Cilantro for serving; Toasted coconut for serving

User Reviews

4.8

18 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
4 servings
Calories
491 kcal

Carrot Curry with Kale and Paneer

Iris Warren

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A hearty carrot curry made from pureeing carrots with raisins, coconut milk, and curry powder then cooking your favorite greens until tender.

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Ingredients

Servings

Curry

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 cups shredded lacinato kale

Toppings/For Serving

2 teaspoons olive oil or coconut oil
4 ounces paneer cheese
2 cups cooked quinoa or rice for serving
Cilantro for serving
Toasted coconut for serving

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Instructions

Heat a dutch oven or tall-sided skillet over medium heat. Add the olive oil followed by the shallot. Saute until the shallot is fragrant and translucent, 4 to 5 minutes. Stir in the garlic and ginger, cooking for another minute or two.
Measure in the curry powder followed by the carrots and golden raisins. Add the vegetable broth and coconut milk to the pot. Bring to a boil, reduce to a simmer, cover and cook until carrots are tender, 10 minutes.
While the carrots are cooking, heat the 2 teaspoons of olive oil in a small pan. Cut the paneer into ½” cubes and fry over medium-low until golden, turning once during cooking. Transfer to a plate and set aside.
Place the mixture carrot mixture in a blender and carefully puree until smooth. Transfer the sauce back to the pot and add the kale, in batches if necessary. Cook and wilt the kale slightly.
Divide the grains into two bowls and top with the kale curry, paneer, cilantro, and toasted coconut.

Notes

Tips & Tricks:I am not the biggest fan of wilted vegetables and so I leave the kale slightly undercooked in this curry. It provides texture and bulk, without being too chewy. Of course, you can always cook the kale as much or as little as you like.
I highly recommend testing a few different curry powders to find one you like best. Depending on the region, curry powders range is flavor and heat. It’s best to test before you dive into a recipe!
Can't find paneer? You can make it at home!
Stock up: get the pantry ingredients you will need: raisins, coconut milk, carrots, kale
Nutrition: see the information (includes quinoa).