Creamy Potato and Ricotta Masala with Mango Chutney and Steamed Rice

25 min
830 calories

Baked ricotta serves as a perfect stand in for paneer, a classic Indian cooked cheese, in this mild vegetarian curry. Deliciously creamy and rich we've taken inspiration from matar and saag paneer curries and combined the two for a lovely warm meal for these cooler nights.

Number of servings

Ingredients

250g Baked Ricotta
1 Brown Onion
2 Garlic Clove
1 Ginger
3 Tbsp Tomato Paste/Vege Stock
3 Tbsp Korma Curry Paste
¹⁄₂ Cup Thickened Cream
2 Tbsp Mango Chutney
³⁄₄ Cup Basmati Rice
1 Small Bunch Coriander
75g Pack Baby Spinach
¹⁄₃ Cup Peas
1 Potatoes (Large)

Ingredients

375g Baked Ricotta
1 Brown Onion
3 Garlic Clove
2 Ginger
4 ¹⁄₂ Tbsp Tomato Paste/Vege Stock
4 ¹⁄₂ Tbsp Korma Curry Paste
³⁄₄ Cup Thickened Cream
3 Tbsp Mango Chutney
1 ¹⁄₂ Cups Basmati Rice
1 Small Bunch Coriander
75g Pack Baby Spinach
¹⁄₂ Cup Peas
1 Potatoes (Large)

Ingredients

500g Baked Ricotta
2 Brown Onion
4 Garlic Clove
2 Ginger
6 Tbsp Tomato Paste/Vege Stock
6 Tbsp Korma Curry Paste
1 Cup Thickened Cream
4 Tbsp Mango Chutney
1 ¹⁄₂ Cups Basmati Rice
2 Small Bunch Coriander
75g Pack Baby Spinach
²⁄₃ Cup Peas
1 Potatoes (Large)

Perth's local meal kit putting fresh first

Fresh and local ingredients sourced from WA farms and local Perth suppliers.

Get started

Step-by-step instructions

First Things First

Our vegetables and fruit come as fresh as can be, so please give them a quick wash before you get started.

As well as your basic cooking tools, you will need...

Pot
Rice Cooker (Optional)

1 Cook Rice

In a medium pot, bring 1¹⁄₂ cups water to a boil. Stir in the rice. Cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Remove from heat and set aside, with lid on, in a warm place to let rice finish cooking. Fluff the finished rice with a fork.

2 Prepare Ingredients

Dice ricotta into 2cm chunks. Dice onion. Peel and mince garlic and ginger. Pick coriander leaves, finely shop stems. Dice potato.

3 Cook Ricotta

Heat a pan over medium high heat and add some oil to coat the bottom of the pan. Add the cubes of ricotta and sear on each side until browned and crisp. Set aside on a plate.

4 Make Curry

In the same pan, add the onions and fry for 2-3 minutes until softened. Add the curry paste and cook for 1 minute until fragrant. Add coriander stems, potato, tomato paste/stock and 200ml of water and fried ricotta, simmer for 5 minutes until slightly reduced.

Tip! If you like it spicy you can always add some chilli powder or fresh chilli.

5 Finish Curry

Add the cream, spinach and peas and cook until spinach has wilted. Taste and adjust seasoning as required.

6 You Plate It

Serve curry with rice, mango chutney and coriander.

Step-by-step instructions