Carrot Curry with Kale and Paneer
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Naturally Ella · by Erin Alderson★ 4.8 (6)

Carrot Curry with Kale and Paneer

NUTRITION · PER SERVING30M COOK
CAL 26%·PRO 33%
CARBS 49G38% OF CAL
12G FIBER17G SUGAR21G OTHER
FAT 32G55% OF CAL
20G SAT12G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A creamy puréed carrot curry enriched with coconut milk, flavored with curry powder and ginger, and served with tender kale. Warm, aromatic, and subtly sweet from raisins. A vegetarian main that's comforting and flavorful.

mainindiancurrygluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 1 tablespoon olive oil or coconut oil
  • 1 large (4 oz shallot, minced)
  • 2 cloves garlic minced
  • 1 " nub of ginger 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 as needed
  • 1/2 pound 8 oz cups shredded lacinato kale
  • 2 teaspoons olive oil or coconut oil
  • 4 ounces paneer cheese
  • 2 cups cooked quinoa or rice for serving
  • Cilantro for serving
  • Toasted coconut for serving
PREP
10M
SODIUM
433MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.