This fragrant vegetarian curry is packed full of healthy vegetables, chickpeas and paneer cheese for a tasty and satisfying meal.
Paneer, most often used in curried dishes, originates from northern India; it is a fresh unripened cow’s-milk cheese that is similar to pressed ricotta. Don’t try to substitute any other cheese, the results just won’t be the same.
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Ingredients
Method
1.Heat half the oil in a large saucepan over high heat; cook onion, garlic and ginger, stirring, for 3 minutes or until onion softens. Add curry paste; cook, stirring, 1 minute or until fragrant.
2.Add chickpeas, tomatoes and the water; bring to the boil. Reduce heat; simmer, covered, for 5 minutes.
3.Meanwhile, cut cheese into 3cm (1¼-inch) pieces. Heat remaining oil in a large frying pan over medium heat; cook cheese, turning, until browned all over. Remove from pan; cool, roughly crumble cheese.
4.Add beans and yoghurt to curry; cook for 5 minutes or until beans are tender. Stir in half the cheese; cook until heated through. Serve topped with coriander and remaining cheese.
Serve with warmed chapatti or naan bread.
Note
