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)

Paneer, chickpea & spinach curry

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

30 min total 10 min prep 20 min cook 4 604 cal

Instructions

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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.
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.