Chickpea & Paneer Curry

This is a family-friendly vegetarian curry with a mild flavour; it's an easy store-cupboard dish that can be thrown together in under 30 minutes.

If you are following Slimming World and use your 40g Paneer as part of your Healthy Option A then this is also completely syn-free, even when served as I have here with some boiled basmati rice, a spoonful of fat free yoghurt (which when stirred through gives a creamy consistency to the curry) and some coriander leaves.

Chickpea & Paneer Curry

The below serves four; here's how:

• 1 onion
• 2 garlic cloves
• 3cm piece of ginger root
• 1.5 tbsp Mild Curry Powder
• 1/2 tsp paprika
• 1 tsp turmeric
• 1/2 tsp coriander
• 1/2 tsp ginger
• 1 tsp garam masala
• 1 courgette
• 1 can of chickpeas
• 3 tomatoes (or 1/2 tin of chopped tomatoes)
• 1 Vegetable Stock Pot
• 150ml water
• 2 tbsp tomato puree
• 160g paneer cheese
• 150g spinach leaves
• Black pepper
• Salt
• Fry Light

To garnish:

• Fat free yoghurt
• Coriander leaves

Firstly in a large pan or wok, add a few sprays of Fry Light and place onto a low heat.

Finely dice the onion, mince the garlic and finely chop the ginger and add to the pan.

Once beginning to soften add the curry powder and all of the dried spices and continue to cook for a minute or so.

In the meantime, roughly chop the tomatoes and add to the pan.

Cut the courgette into bite-sized chunks and add to the pan. Drain the chickpeas of any liquid and add to the curry along with a pinch of salt and black pepper. 

Add 150ml water, the tomato puree and the vegetable stock pot, give a good stir and allow to cook for 20 minutes until the chickpeas are beginning to soften and the sauce to thicken.

In the meantime, wash the spinach leaves and set aside and cut the paneer cheese into small bite-sized pieces.

Add the paneer cheese and again stir through so the cheese is immersed in the curry sauce and allow to cook for a further five minutes. Add the spinach at the very last minute before serving and simply stir through, the heat of the curry will immediately cook and wilt the spinach. 

Chickpea & Paneer Curry

Garnish with fat free yoghurt and fresh coriander leaves and serve with rice for a syn-free meal. Enjoy!