High-Protein Vegetarian Meal
Creamy, spicy and loaded with flavour! This Mexican-style paneer curry combines protein-rich paneer, peas and spinach in a creamy coconut gravy, served with flavourful Schezwan peri peri rice. A wholesome and satisfying meal perfect for lunch or dinner.
📝 Ingredients
For the Mexican Paneer Curry
- 200 g low-fat paneer (I’m using Milky Mist 50 g Protein Paneer; homemade paneer can also be used)
- 120 ml coconut milk
- 1 cup green peas
- 1 cup spinach
- Bell peppers and mushrooms (optional)
- 1 onion, thinly sliced
- 2–3 garlic cloves, finely chopped
- 2 green chillies
- 1 tsp olive oil
- 1 tbsp sugar
- 1 tsp red chilli powder
- 1 tsp mixed herbs
- 2 tsp Mexican seasoning
- ¼ tsp black pepper
- Salt to taste
- Water as needed
For the Schezwan Peri Peri Rice
- 100 g cooked rice
- 1 tsp olive oil
- 1 tbsp Schezwan chutney
- A handful of fresh coriander, chopped
- Salt to taste
👩🍳 Method
1. Prepare the creamy green base
Boil the peas and spinach until tender. Blend them with coconut milk and green chillies to make a smooth, creamy paste.
2. Sauté the aromatics and vegetables
Heat 1 tsp olive oil in a pan. Add garlic and sliced onion, and sauté until lightly golden. Add bell peppers and mushrooms, if using, and cook for a few minutes.
3. Make the Mexican paneer curry
Add the Mexican seasoning, mixed herbs, black pepper and salt. Pour in the blended spinach-peas mixture, then add sugar and red chilli powder. Mix well and add the paneer cubes.
4. Simmer the curry
Add water as needed to adjust the consistency. Cover and cook on low heat for around 10–15 minutes, stirring occasionally, until the flavours combine and the curry becomes creamy.
5. Prepare the Schezwan peri peri rice
Heat 1 tsp olive oil in another pan. Add Schezwan chutney and a pinch of salt. Add the cooked rice and chopped coriander, mix well and cook for 2 minutes.
6. Assemble and serve
Serve the creamy Mexican paneer curry alongside the Schezwan rice. Enjoy this flavour-packed, protein-rich meal!