Paneer, Coconut and Mushroom Curry Recipe

Paneer (Indian curd cheese) is an excellent source of protein and soaks up the spice flavours in this vegetarian curry.



Prep Time

10 minutes

Cooking Time

40 minutes



Recipe Ingredients

  • 1 Tbsp SPAR olive oil
  • 1 Freshline onion, sliced
  • 2 Tbsp Freshline ginger, grated
  • 2 cloves Freshline garlic, finely sliced
  • 1 Freshline red chilli, sliced
  • 1 tsp turmeric
  • 1 tsp curry powder
  • 1 tsp brown mustard seeds
  • 180g paneer, cut into cubes
  • 500g Freshline White Button Mushrooms
  • 500g ripe Freshline plum tomatoes, chopped
  • 1 tin / 400ml SPAR coconut cream

To serve

Jasmine rice, fresh lime wedges and toasted cashew nuts for serving

Recipe Method

  1. In a large pan or casserole with a lid - heat the olive oil and add the onion, ginger, garlic and chilli. Stir to combine and add the spices. Season.
  2. Cook gently until the spices are fragrant and the onion has softened but not browned.
  3. Add Freshline button mushrooms to the pan and mix well.
  4. Add the chopped tomatoes and coconut cream. Stir through.
  5. Top with pieces of paneer and bring to a simmer.
  6. Cover with a lid and simmer for 30 minutes.
  7. Serve the curry on a bed of jasmine rice with wedges of fresh lime and toasted cashew nuts.

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