This fried paneer is coated in coconut milk and curry paste then served with a super crunchy red cabbage slaw and quinoa. This is such a healthy and filling dinner!
I'm so excited to be sharing this recipe with you today! It's got loads of delicious flavour from the coconut milk, curry paste and tangy slaw. It's really perfect served for a weeknight dinner - although there's a few different elements it's so quick to pull it all together.
This was a little bit inspired by my spicy lentils with paneer - I love cubing paneer and frying it to serve with other things to add bulk to a meal - but for this recipe I wanted to add curry and coconut flavours to the meal.
Ingredients
- Paneer
- Curry Paste - use any that you like, I used rogan josh
- Coconut Milk - I prefer full fat for that extra flavour and creaminess
- Quinoa
- Red Cabbage
- Lime
- Sesame Seeds
- Greek Yoghurt
- Coriander and Mint
See recipe card for quantities.
Instructions
Mix the coconut milk and curry paste together in a bowl. Season well.
Add the paneer to the mixture and stir to coat.
Put the red cabbage, lime juice and sesame seeds in a bowl and toss well. Season with plenty of salt and set aside.
Heat a frying pan over a medium heat. Add the paneer along with the marinade and fry until browned and the marinade is thickened.
Put the yoghurt in a bowl with the remaining curry paste and mix well.
Spread a layer of yoghurt in the bottom of a bowl, top with the paneer, quinoa and slaw.
Hint: Watch the paneer closely while it cooks, it's easy to burn the marinade so keep an eye on the heat and turn it down if needed.
Substitutions
- Paneer - if you don't like paneer or can't get hold of any then you could use the same method for halloumi or even swap for chicken
- Quinoa - switch for another grain if you prefer
- Vegan - to make this recipe vegan you could use tofu in place of the paneer and vegan yoghurt instead of the Greek yoghurt
Variations
- Spicy - this recipe would be delicious with an extra kick of heat - try stirring a chopped chilli through the slaw
- Make a wrap out of it - a paneer, slaw and quinoa wrap is calling my name right now!
Equipment
I like to use a mandolin or the slicing attachment on a food processor for the red cabbage - it gets it nice and thinly sliced so you get the perfect level of crunch.
Storage
You can store any leftovers in a sealed container in the fridge for up to 3 days.
Top tip
It helps to make the slaw first before starting on the rest of the recipe so that it has time to sit. The lime juice will help to soften the red cabbage and leaving it to sit helps the flavours to meld together.
FAQ
The paneer does get soft when frying it but you do need to be careful not to overcook it as it can become rubbery if that happens!
Want more? Try these other healthy recipes!
- Beetroot Burgers with Whipped Feta
- Kale Salad with Croutons & Tahini Dressing
- Salmon Couscous with Za'atar and Feta
- Stir Fried Aubergine with Chilli
- Spicy Meatballs with Potatoes & Feta
- Air Fryer Spaghetti Squash
Recipe
Fried Paneer with Crunchy Slaw & Quinoa
Ingredients
- 200 g/7oz Paneer cubed
- 4 teaspoon Curry Paste of your choice
- 165 g/6oz Coconut Milk
- Salt and Pepper
- 100 g/3.5oz Quinoa
- ½ Red Cabbage thinly sliced
- 1 Lime
- 2 teaspoon Sesame Seeds
- 6 tablespoon Greek Yoghurt
- 2 teaspoon Curry Paste
- 1 teaspoon Vegetable Oil
- Coriander (Cilantro) Leaves to serve
Instructions
- Mix the red cabbage, lime juice and sesame seeds together, season well and set aside. Cook the quinoa according to package instructions.
- Place the curry paste, coconut milk and some salt and pepper in a large mixing bowl and add the paneer, toss to coat.
- Heat the vegetable oil in a frying pan over a high heat. Fry the paneer and marinade for 2-3 minutes on each side until crispy and the marinade has reduced. Whisk together the yoghurt and curry paste.
- Spread some of the yoghurt in the bottom of two bowls. Top with a scoop of quinoa, some of the paneer and the slaw. Sprinkle with coriander (cilantro) leaves and serve with extra yoghurt.
Notes
Like the look of this recipe? Make sure you pin it for later!
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