Recipe

Chickpea, paneer and vegetable curry

For a fragrant and satisfying vegetable curry.

Mar 27, 2022 1:00pm
  • 30 mins cooking
  • Serves 4
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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.
Looking for more vegetable curry dishes?

Ingredients

Chickpea, paneer and vegetable curry
  • 2 tablespoon peanut oil
  • 1 brown onion (200g), sliced thinly
  • 2 clove garlic, sliced thinly
  • 4 teaspoon grated fresh ginger
  • 1/3 cup (100g) balti curry paste
  • 400 gram (12½ ounces) canned chickpeas (garbanzo beans), drained, rinsed
  • 400 gram (12½ ounces) canned diced tomatoes
  • 1/2 cup (125ml) water
  • 400 gram (12½ ounce) paneer cheese
  • 150 gram (4½ ounces) green beans, halved lengthways
  • 1/4 cup (60ml) plain yoghurt
  • 1/2 cup fresh coriander leaves (cilantro)

Method

Chickpea, paneer and vegetable curry
  • 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.

Notes

Serve with warmed chapatti or naan bread.

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