Name: Paneer, chickpea & spinach curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Indian
Ingredients: 2 tbsp vegetable oil; 1 onion finely chopped; 10g ginger grated or 1 tsp ginger paste; 2 garlic cloves crushed; 1 tbsp medium curry powder; 1 tsp garam masala; 1 tsp ground turmeric; 1 red chilli deseeded if you prefer less heat, finely chopped; 200g paneer cut into 1cm cubes; 2 x 400g cans of chickpeas drained; 400g can of coconut milk; 400g frozen spinach; 120ml vegetable stock made with 1 stock cube; 1 tbsp mango chutney; ½ lemon juiced; steamed basmati rice and chopped coriander or whole leaves, sliced chilli (optional)

A serving of paneer, chickpea & spinach curry

2 tbsp vegetable oil
1 onion
finely chopped
10g ginger
grated or 1 tsp ginger paste
2 garlic cloves
crushed
1 tbsp medium curry powder
1 tsp garam masala
1 tsp ground turmeric
1 red chilli
deseeded if you prefer less heat, finely chopped
200g paneer
cut into 1cm cubes
2 x 400g cans of chickpeas
drained
400g can of coconut milk
400g frozen spinach
120ml vegetable stock
made with 1 stock cube
1 tbsp mango chutney
½ lemon
juiced

To serve

steamed basmati rice
and chopped coriander or whole leaves, sliced chilli (optional)

Method

step 1
Heat the oil in a deep frying pan over a medium heat. Add the onion and cook for 3-4 mins until soft. Stir through the ginger and garlic along with all the spices and chilli. Cook for 1-2 mins until fragrant, then stir in the paneer and chickpeas. Add the coconut milk, spinach and stock. Bring to the boil then reduce to a simmer and cook for 20 mins until reduced and thickened.
step 2
Stir through the mango chutney then season to taste with salt, pepper and the lemon juice. Serve with rice, fresh coriander on top and some sliced chilli, if you like.