Quick paneer and chickpea curry
- May 2016
- Serves 4
- Hands-on time 30 min
Don’t wait for the weekends to enjoy a curry. This quick recipe combines crispy paneer with chickpeas for a tasty vegetarian dinner.
- Vegetarian recipes
- 23.5g fat (10g saturated)
- 26.6g (6.5g sugars)
- 1 tbsp vegetable oil, plus 1 tsp
- 225g paneer, cut into 2cm cubes
- 1 large onion, finely sliced
- 2 garlic cloves, crushed
- 3cm fresh ginger, grated
- 3 tbsp Patak’s mild curry paste
- 100g tinned chopped tomatoes
- 2 x 400g tins chickpeas, drained
- 300g frozen spinach
- 1 tbsp lemon juice
- Basmati rice and natural yogurt
- Heat the 1 tbsp oil in a large lidded frying pan over a high heat. Add the paneer and fry for about 5 minutes until golden on all sides. Remove the paneer from the pan using a slotted spoon and put on a plate lined with kitchen paper.
- Add the extra teaspoon of oil to the same pan, then fry the onion, garlic and ginger until the onion has softened. Add the curry paste and cook for a few more minutes. Add the chopped tomatoes, chickpeas and spinach, then cook over a low-medium heat for 10 minutes with the lid on, stirring occasionally, until the spinach has thawed and the curry is warmed through.
- Turn the heat down, then stir in the paneer, lemon juice and a generous pinch of salt and pepper. Serve with steamed basmati rice and a dollop of yogurt on top.
Use prawns instead of paneer, and fry them in the curry paste until pink.
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