Paneer vindaloo with okra and coconut red rice
Vegetarian, Gluten Free, Soy Free
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.
- 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
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.
Nutrition per serving: Calories: 750, Protein: 20 g, Total Fat: 33 g, Monounsaturated Fat: 15.5 g, Polyunsaturated Fat: 6 g, Saturated Fat: 8 g, Cholesterol: 10 mg, Carbohydrates: 103 g, Fiber: 13 g, Added Sugar: 0 g, Sodium: 570 mg
Contains: milk, tree nuts