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To serve

Nutrition: Per serving

  • kcal604
  • fat40g
  • saturates23g
  • carbs29g
  • sugars7g
  • fibre11g
    high
  • protein27g
  • salt1g
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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.

Recipe tip

Defrost if frozen, then put in a saucepan over low-medium heat until piping hot.

Recipe from Good Food magazine, June 2025

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Comments, questions and tips (2)

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Overall rating

A star rating of 5 out of 5.4 ratings

carina.horsnailbennet85575

We loved this! Great flavours, portion size spot on, easy to make. We omitted the stock and glad we did as would have been too runny with it.

ema_0611

This was really delicious. The mango chutney gave it a fruity sweetness which complimented the curry flavour and the spinach and paneer. Will definitely make again, even my non paneer eating husband enjoyed it!

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