This vegetarian paneer and chickpea curry is not only healthy and easy to make but as it’s made from mainly tinned vegetables it’s incredibly low cost too!
Tinned tomatoes, tinned chickpeas and a selection of store cupboard spices combined with paneer cheese make this a delicious paneer and chickpea curry for four.
As promised on Tuesday folks, this is the paneer and chickpea curry to go with that healthy home made naan bread recipe.
Can you imagine scooping up mouthfuls of this tasty quick healthy meal with that naan bread? 🙂
You’ll love the way that the paneer and chickpeas compliment each other in this meat free dish.
And, if you’ve not tried paneer cheese before (use halloumi if you can’t get paneer) as a substitute for meat then I recommend you do.
Paneer cheese is equally high in protein, so you’re not missing out on any essential nutritional needs.
Plus, this paneer and chickpea curry is just chocked full of vitamins, check out the nutrition label below if you don’t believe me!
Let’s not forget the humble chickpea in this paneer and chickpea curry either.
You know, I have to admit to you that we’ve been eating a lot of chickpeas recently.
But there’s a reason for that. In fact there’s many reasons!
However, the main one is that I can currently get three tins of this extremely versatile ingredient for less than £1 in my local supermarket.
I can’t resist that as a bargain, especially when we’re all about saving money for our trip to Hawaii next year.
Once you’ve got a tasty tomato based sauce made using different spices, you can add the chickpeas and come up with so many different flavour combinations.
What that means is numerous ways to feed yourself and your family cheaply and healthily.
Why, Lady Lynne and I even took some cans of chickpeas with us on our recent holiday to Cornwall, which you can read about next Tuesday.
Those chickpeas we took on holiday made a simple camping stove cooked fajitas meal when we combined them with some sliced peppers and a sachet of fajita spices!
Ingenious or what? 🙂
Tinned tomatoes, tinned chickpeas and a selection of store cupboard spices combined with paneer cheese make this a delicious paneer and chickpea curry for four!
- 2 tbsp sunflower oil
- 3 large onions chopped
- 2 tsp ginger and garlic paste
- 2 tsp green chilli paste
- 1 and 1/4 tsp. salt
- 1/2 tsp turmeric
- 1 tsp ground cumin
- 1/4 tsp chilli powder
- 400 g tin chopped tomatoes
- 400 g tin chickpeas drained and rinsed
- 250 g paneer cheese* cut into 2cm x 2cm cubes 6 cubes each serving
- 180 g chopped spinach
- Heat the oil over a medium heat in a large saucepan.
- Add the chopped onions and saute for about 5 to 7 minutes.
- Stir in the ginger and garlic paste and the green chilli paste and cook, stirring for a further 2 to 3 minutes.
- Add the salt, stirring for a further 2 to 3 minutes.
- Add the turmeric, cumin and chilli powder, cook for 1 minute, stirring well.
- Stir in the tomatoes and cook for a further 2 minutes and turn off the heat once simmering.
- Remove the contents of the saucepan to a food processor and blitz to a sauce consistency. Return to the pan. Or blend in the saucepan with a stick blender.
- Heat the sauce until it is simmering, add the chickpeas and allow them to cook for 5 minutes,
- Then add the paneer and spinach, cook stirring for a further 5 minutes.
- Serve with naan bread.
* If paneer cheese is not available you can substitute with halloumi cheese instead.
OK, I feel I’ve extolled the benefits of chickpeas enough here, so I’d better get on with finishing editing the Cornwall photographs for next Tuesday.
I’d love to hear what you think of this paneer and chickpea curry in the comments below though!
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