Paprika-Curry with Panir

in Main Courses, Soups, Side Dishes

A colorful vegetable dish with intense flavor and creamy coconut notes. The pan-fried panir cubes make this curry particularly nourishing – ideal for a warming, balanced lunch.

Ingredients (for 4 servings)

Base:

3 red bell peppers (sliced into strips)

2 yellow bell peppers (sliced into strips)

5 tomatoes (diced)

2 onions (finely sliced)

2 garlic cloves (crushed)

5 cm fresh ginger (finely sliced)

5 cm fresh turmeric (finely sliced)

1 green chili (deseeded, finely sliced)

500 g panir (diced)

4 tbsp coconut oil

1 small can coconut milk (approx. 200 ml)

Spices:

2 tsp cumin (whole)

2 tsp coriander seeds (whole)

1 tsp galangal (ground)

¼ tsp chili (ground)

½ tsp salt

For finishing:

1 handful fresh cilantro or parsley

as needed a little water to thin the sauce

Preparation (approx. 45 minutes)

Toast the spices: Toast cumin and coriander seeds without fat in a large pan until fragrant. Remove and crush roughly.

Brown the aromatic base: Heat 2 tbsp coconut oil in the pan. Brown onions, garlic, ginger, turmeric, and chili.

Stew the peppers: Add bell pepper strips and simmer together for about 5 minutes.

Stir in the spices: Add tomatoes, toasted spices, galangal, chili, and salt. Simmer for another 5 minutes.

Simmer: Deglaze with coconut milk and a little water if needed. Simmer gently over low heat for about 30 minutes.

Pan-fry the panir: Heat 2 tbsp coconut oil in a separate pan and fry panir cubes until golden brown.

Serve: Gently fold the pan-fried panir into the curry. Sprinkle with fresh cilantro or parsley and serve.

Ayurveda Tips:

Best time of day: Ideal for lunch or as a nourishing dinner.

Constitution: Well-suited for Vata types – nourishing, warm, and grounding. Pitta types should reduce chili and galangal slightly. Kapha types can reduce coconut milk or replace it with almond milk.

Spice tip: Cumin and galangal promote strong digestive fire and gently balance the heaviness of panir.