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.
And you can bet I’ll be using these tins of chickpeas for lots more recipes to come!
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Other Popular Chickpea Curry Recipes You Might Also Like
- One pot sweet potato and chickpea curry is a fantastic quick healthy budget recipe to make. Delicious and full flavoured this filling vegan curry is perfect for freezing too!
- Healthy vegan chickpea curry is low cost, low calorie and extremely filling. Easy to make, just one portion of this low fat curry recipe provides nearly three quarters of your daily recommended dietary fibre requirement!
- Chickpea and butternut squash curry is a delicious quick healthy curry. This simple vegan curry is not only minimum fuss to make but it costs less too. It’s perfect for mid week dinners or a weekend supper!
Coming Next Week on Neil’s Healthy Meals
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? 🙂
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!
Paneer and Chickpea Curry Recipe
This paneer and chickpea curry is pretty mild. If you like a little bit more heat then add some more of the chilli powder to taste.
I’d love to hear what you think of my recipe in the comments below and please do rate my recipe 5* if you like it! 🙂
Paneer and Chickpea Curry
- 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 so 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.