Creamy Potato and Ricotta Masala with Mango Chutney and Steamed Rice
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
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250g Baked Ricotta
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1 Brown Onion
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2 Garlic Clove
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1 Ginger
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3 Tbsp Tomato Paste/Vege Stock
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3 Tbsp Korma Curry Paste
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1⁄2 Cup Thickened Cream
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2 Tbsp Mango Chutney
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3⁄4 Cup Basmati Rice
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1 Small Bunch Coriander
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75g Pack Baby Spinach
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1⁄3 Cup Peas
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1 Potatoes (Large)
Perth's local meal kit putting fresh first
Fresh and local ingredients sourced from WA farms and local Perth suppliers.
Get startedStep-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.
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