Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
Per Serving*
Energy (kJ/kcal)
4880 / 1167
Fats (g)
65.5
of which saturated (g)
35.7
Carbohydrates (g)
108
of which sugars (g)
24.5
Fibers (g)
12.9
Proteins (g)
42.8
Salt (g)
2.4
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep
Preheat the oven to 200°C/180°C fan. Place the cashewnuts in a small bowl and cover with boiling water. Set aside. Peel and finely chop the brown onion. Finely chop the coriander leaves. Chop the paneer into bite-sized cubes.
Tip!If cooking for kids, set aside a portion of the coriander to use as 'sprinkles'.
2 Fry
Heat a large pan over a medium heat with the ghee. Once hot, add the onion with a pinch of salt and fry for 5 min until softened. Add the gingergarlicpaste, coriander, currypowder, smokedpaprika and turmeric. Fry for 1 min further.
3 Simmer
Add the 0.5 vegetablestockcube, measuredwater, honey and tomatopaste to the pan and simmer for 10 min further.
4 Bake naan
Meanwhile, place the naan onto a baking tray and heat in the hot oven for 5 min or until warmed through. Keep warm.
5 Prep salad
Meanwhile, slice the lime into wedges. Peel and grate the carrots. Add the spinach, carrots and goldenraisins to a large bowl with a squeeze of lime juice to taste. Toss and set aside - this is your salad.
Tip!If cooking for kids, set aside a portion of the grated carrots and raisins.
6 Serve
Drain the cashewnuts. Grind the cashewnuts to a smooth paste in a pestle and mortar or in a food processor. Add the ground cashewnuts, paneer and cream cheese to the curry and simmer for 3 min further. Serve the paneercurry with the naan and carrotsalad alongside. Garnish with the Nigella seeds.
Tip!If cooking for kids, serve the naan, paneer and carrots separately. Serve the curry sauce, golden raisins, coriander and nigella seeds as 'sprinkles' to the side.