Paneer, Chickpea and Vegetable Curry

Ingredients

• 250 g paneer, cubed
• 1 400 g can chickpeas, drained
• 1 tbsp vegetable oil
• 1 onion, chopped
• 2 cloves garlic, crushed
• 1 tbsp fresh ginger, grated
• 2 tbsp medium curry powder
• 1 tsp ground cumin
• 1 400 g can chopped tomatoes
• 200 ml coconut milk
• 1 red pepper, chopped
• 150 g baby spinach
• 2 tbsp fresh coriander, chopped
• salt to taste

Method

1. Heat half the oil in a large frying pan and fry the paneer until golden on several sides.
2. Remove the paneer and set aside.
3. Add the remaining oil and cook the onion until softened.
4. Add the garlic, ginger, curry powder and cumin and cook for 1 minute.
5. Add the tomatoes, coconut milk, chickpeas and red pepper.
6. Simmer for 15 minutes until the sauce has thickened and the pepper is tender.
7. Return the paneer to the pan.
8. Stir in the spinach and cook until wilted.
9. Season to taste, scatter with coriander and serve with rice.