Paneer, chickpea & spinach curry

Ingredients

For 4 servings

• •2 c. à soupe vegetable oil
• •1 onion finely chopped
• •10 g ginger grated or 1 tsp ginger paste
• •2 garlic cloves crushed
• •1 c. à soupe medium curry powder
• •1 c. à café garam masala
• •1 c. à café ground turmeric
• •1 red chilli deseeded if you prefer less heat, finely chopped
• •200 g paneer cut into 1cm cubes
• •2 x 400g cans of chickpeas drained
• •400 g can of coconut milk
• •400 g frozen spinach
• •120 ml vegetable stock made with 1 stock cube
• •1 c. à soupe mango chutney
• •0.5 lemon juiced
• •steamed basmati rice and chopped coriander or whole leaves, sliced chilli (optional)

Method

1. 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. 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.