In order to bring you the best organic produce, some ingredients may differ from those depicted.
Paneer vindaloo with okra and coconut red rice
Vegetarian, Soy-Free, Gluten-Free
2 Servings, 750 Calories/Serving
Paneer is a fresh Indian cheese that stays firm when heated. Vindaloo comes from Goa in western India, inspired by a Portuguese dish of a similar-sounding name. In Britain it’s famous for being ridiculously spicy, but our version is nicely mild, with earthy urfa biber chiles, tempered by the sweetness of coconut rice.
In your bag
- ¾ cup Bhutanese red rice
- ½ cup coconut milk
- ½ pound okra
- 1 to 2 shallots
- Peeled fresh garlic
- ½ pound tomatoes
- ½ teaspoon vindaloo curry powder
- ½ teaspoon urfa biber (optional)
- 2 ounces paneer cheese
- 1 lime
- 1 tablespoon tomato paste
- 1½ ounces roasted cashews
Calories: 750, Protein: 20 g, Fiber: 13 g, Total Fat: 33 g, Monounsaturated Fat: 15.5 g, Polyunsaturated Fat: 6 g, Saturated Fat: 8 g, Cholesterol: 10 mg, Sodium: 570 mg, Carbohydrates: 103 g, Added Sugars: 0 g.
Contains: Milk, Tree Nuts
Wash produce before use
Cook the rice
Prep the vindaloo ingredients
- Remove the stems from the okra; cut the pods in half on a bias.
- Peel and thinly slice the shallots.
- Finely chop enough garlic to measure 1½ teaspoons.
- Core and cut the tomatoes into 1-inch pieces.
Cook the okra
Prep the paneer; finish the vindaloo
- Cut the paneer into ½-inch cubes.
- Cut the lime into wedges.