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Carrot Curry with Kale and Paneer

A creamy spiced carrot curry with wilted kale and pan-fried paneer, served over grains.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 4 servings

Ingredients

  • 1 tablespoon olive oil or coconut oil
  • 1 large (4 oz) shallot minced
  • 2 cloves garlic minced
  • 1 inch ginger nub, minced
  • 2 tablespoons curry powder
  • 2 cups shredded carrots about 8 ounces
  • 1/4 cup golden raisins
  • 1 1/2 cups low-sodium vegetable broth
  • 1 cup canned full-fat coconut milk
  • salt to taste
  • 1/2 pound shredded lacinato kale about 8 oz, shredded
  • 2 teaspoons olive oil or coconut oil for frying paneer
  • 4 ounces paneer cheese cut into 1/2-inch cubes
  • 2 cups cooked quinoa or rice for serving
  • cilantro for serving
  • toasted coconut for serving

Instructions

  • Heat a Dutch oven or tall-sided skillet over medium heat and add 1 tablespoon oil.
  • Add the minced shallot and sauté until fragrant and translucent, about 4 to 5 minutes.
  • Stir in the minced garlic and ginger and cook for 1 to 2 minutes more.
  • Add 2 tablespoons curry powder, the shredded carrots, and the golden raisins; stir to combine.
  • Pour in 1 1/2 cups low-sodium vegetable broth and 1 cup coconut milk. Bring to a boil, then reduce heat to a simmer, cover, and cook until the carrots are tender, about 10 minutes.
  • While the carrots simmer, heat 2 teaspoons oil in a small frying pan over medium-low heat. Fry the paneer cubes until golden on all sides, turning once, then transfer to a plate and set aside.
  • Carefully transfer the carrot mixture to a blender and puree until smooth (or use an immersion blender in the pot). Return the smooth sauce to the pot.
  • Add the shredded kale to the sauce in batches if needed and cook just until wilted but still slightly firm, stirring to combine.
  • Season the curry with salt to taste.
  • Divide cooked quinoa or rice among bowls, top with the kale carrot curry, pan-fried paneer, cilantro, and toasted coconut, and serve.

Equipment

  • Dutch oven or tall-sided skillet
  • Small frying pan
  • Blender or immersion blender
  • Knife
  • Cutting Board
  • Measuring cups and spoons

Notes

  • Leave the kale slightly undercooked for better texture if desired.
  • Try different curry powders to find your preferred flavor and heat.
  • If you can't find paneer, you can make it at home.
  • Stock pantry staples like raisins, coconut milk, carrots, and kale ahead of time.