Paneer vindaloo with okra and coconut red rice

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Paneer vindaloo with okra and coconut red rice

Paneer vindaloo with okra and coconut red rice

Gluten-Free Friendly, Soy-Free, Vegetarian

2 Servings, 750 Calories/Serving

35 Minutes

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.

Get delicious recipes with organic produce and clean ingredients delivered

View our meal plans

In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note 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

Nutrition per serving

Calories 750, Total Fat 33g (42% DV), Sat. Fat 8g (40% DV), Trans Fat 0g, Cholest. 10mg (3% DV), Sodium 570mg (25% DV), Total Carb. 103g (37% DV), Fiber 13g (46% DV), Protein 20g
Contains: Milk, Tree Nuts


2-serving instructions (4-serving modifications in red)

Wash produce before use


Cook the rice

In a pot, combine the rice with 1½ cups salted water. Bring to a boil, reduce to a simmer, cover and cook until the rice is tender and the water is absorbed, 18 to 20 minutes. Remove from the heat, stir in the coconut milk, re-cover, and let stand until ready to serve. While the rice cooks, prepare the vindaloo.


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

In a pan over medium heat, warm 2 tablespoons oil until hot but not smoking. Add the okra, shallots, garlic, vindaloo curry powder, and as much urfa biber as you like. Season with salt and cook, stirring a few times, until fragrant and the okra is beginning to brown, 5 to 6 minutes. While the okra cooks, prep the paneer.


Prep the paneer; finish the vindaloo

  • Cut the paneer into ½-inch cubes.
  • Cut the lime into wedges.
Stir the tomato paste into the okra mixture and cook until lightly toasted, 1 to 2 minutes. Add the tomatoes and 1 cup water. Bring to a boil, reduce to a simmer, and cook until the tomatoes begin to soften and the okra is tender, 8 to 10 minutes. Fold in the paneer, season to taste with salt, and cook until the sauce is slightly thickened and the paneer is warmed through, 4 to 5 minutes.


Transfer the vindaloo to serving bowls and serve with the rice. Garnish with cashews and serve with the lime wedges on the side.