Creamy Paneer, Chickpea and Spinach Curry

Name: Creamy Paneer, Chickpea and Spinach Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 200 g paneer cut into 1 cm cubes; 2 can cans of chickpeas drained; 400 g frozen spinach; 400 g can of coconut milk; 2 tbsp vegetable oil; 1 onion; 10 g fresh ginger, grated; 2 clove garlic cloves; 1 tbsp medium curry powder; 1 tsp garam masala; 1 tsp ground turmeric; 1 red chilli deseeded if you prefer less heat, finely chopped; 120 ml vegetable stock made with 1 stock cube; 1 tbsp mango chutney; 0.5 lemon, juiced; 1 serving steamed basmati rice; 1 handful fresh coriander

A vibrant and hearty vegetarian curry that combines golden paneer cubes with protein-rich chickpeas and tender spinach in a creamy coconut sauce. Perfectly balanced with aromatic spices and a touch of sweet mango chutney, it's a quick weeknight dinner that tastes like a restaurant favorite.

Servings4 Portions

Prep Time10 Mins

Cook Time20 Mins

Difficulty

Easy

Ingredients

paneer cut into 1 cm cubes
200 g
cans of chickpeas drained
2 can
frozen spinach
400 g
can of coconut milk
400 g
vegetable oil
2 tbsp
onion
1
fresh ginger, grated
10 g
garlic cloves
2 clove
medium curry powder
1 tbsp
garam masala
1 tsp
ground turmeric
1 tsp
red chilli deseeded if you prefer less heat, finely chopped
1
vegetable stock made with 1 stock cube
120 ml
mango chutney
1 tbsp
lemon, juiced
0.5
steamed basmati rice
1 serving
fresh coriander
1 handful

Step-by-Step Instructions

Heat the vegetable oil in a deep frying pan or wok over medium heat. Add the finely chopped onion and sauté for 3-4 minutes until softened and translucent.

Stir in the grated ginger, crushed garlic, and finely chopped red chilli along with the curry powder, garam masala, and turmeric. Cook for 1-2 minutes until the spices become fragrant.

Add the paneer cubes and drained chickpeas to the pan, stirring gently to ensure they are well-coated in the spice base.

Pour in the coconut milk and vegetable stock, then add the frozen spinach. Bring the mixture to a boil, then reduce the heat to a simmer.

Cook for approximately 20 minutes, stirring occasionally, until the sauce has thickened and reduced, and the spinach is fully defrosted and incorporated.