Paneer, chickpea & spinach curry

• vegetable oil↗2 tbsp tbsp
• onion↗1

  finely chopped

• ginger↗10g g

  grated or 1 tsp ginger paste

• garlic cloves↗2

  crushed

• medium curry powder↗1 tbsp tbsp
• garam masala↗1 tsp tsp
• ground turmeric↗1 tsp tsp
• red chilli↗1

  deseeded if you prefer less heat, finely chopped

• paneer200g g

  cut into 1cm cubes

• chickpeas↗2 x 400g cans of

  drained

• coconut milk↗400g can of g
• frozen spinach↗400g g
• vegetable stock↗120ml ml

  made with 1 stock cube

• mango chutney1 tbsp tbsp
• lemon↗½

  juiced

• steamed basmati rice

  and chopped coriander or whole leaves, sliced chilli (optional)

Step-by-step instructions

1. 1

   Heat the oil in a deep frying pan over medium heat. Add the onion and cook for 3‑4 minutes until soft. Stir in the ginger and garlic together with all the spices and chilli. Cook for 1‑2 minutes 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 minutes until reduced and thickened.

2. 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.