Paneer, chickpea & spinach curry

Suzanne Mulholland4Source

chickpea chickpea and spinach curry chickpea curry curry paneer spinach

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)

Method

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.

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.