Spiced basmati rice
Slow cook your basmati in the style of a pilaf by steaming with spices for this Keralan-style Indian side dish
Paneer, chickpea & spinach curry
Serves 4
Easy
Prep:
Cook:
Enjoy a family-friendly veggie curry made with paneer and chickpeas. Packed full of goodness, it's a great meal to have in the freezer for busy nights
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- 2 tbsp vegetable oil
- 1 onionfinely chopped
- 10g gingergrated or 1 tsp ginger paste
- 2 garlic clovescrushed
- 1 tbsp medium curry powder
- 1 tsp garam masala
- 1 tsp ground turmeric
- 1 red chillideseeded if you prefer less heat, finely chopped
- 200g paneercut into 1cm cubes
- 2 x 400g cans of chickpeasdrained
- 400g can of coconut milk
- 400g frozen spinach
- 120ml vegetable stockmade with 1 stock cube
- 1 tbsp mango chutney
- ½ lemonjuiced
To serve
- steamed basmati riceand chopped coriander or whole leaves, sliced chilli (optional)
Nutrition: Per serving
- kcal604
- fat40g
- saturates23g
- carbs29g
- sugars7g
- fibre11ghigh
- protein27g
- salt1g
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.
