Paneer and Chickpea Curry

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!

This vegetarian paneer and chickpea curry is not only healthy and easy to make, but it's incredibly low cost too. Tinned tomatoes, tinned chickpeas and a combination of store cupboard spices combined with paneer cheese make a deliciously mild family curry for four!

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? ๐Ÿ™‚

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!

This vegetarian paneer and chickpea curry is not only healthy and easy to make, but it's incredibly low cost too. Tinned tomatoes, tinned chickpeas and a combination of store cupboard spices combined with paneer cheese make a deliciously mild family curry for four!

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 ยฃ1 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.

This vegetarian paneer and chickpea curry is not only healthy and easy to make, but it's incredibly low cost too. Tinned tomatoes, tinned chickpeas and a combination of store cupboard spices combined with paneer cheese make a deliciously mild family curry for four!

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.

This vegetarian paneer and chickpea curry is not only healthy and easy to make, but it's incredibly low cost too. Tinned tomatoes, tinned chickpeas and a combination of store cupboard spices combined with paneer cheese make a deliciously mild family curry for four!

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? ๐Ÿ™‚

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This vegetarian paneer and chickpea curry is not only healthy and easy to make, but it's incredibly low cost too. Tinned tomatoes, tinned chickpeas and a combination of store cupboard spices combined with paneer cheese make a deliciously mild family curry for four!
Print
Paneer and Chickpea Curry
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
 

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!

Course: Dinner
Cuisine: Indian
Servings: 4
Calories: 492 kcal
Author: neil@neilshealthymeals.com
Ingredients
  • 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
Instructions
  1. Heat the oil over a medium heat in a large saucepan.
  2. Add the chopped onions and saute for about 5 to 7 minutes.
  3. Stir in the ginger and garlic paste and the green chilli paste and cook, stirring for a further 2 to 3 minutes.
  4. Add the salt, stirring for a further 2 to 3 minutes.
  5. Add the turmeric, cumin and chilli powder, cook for 1 minute, stirring well.
  6. Stir in the tomatoes and cook for a further 2 minutes and turn off the heat once simmering.
  7. 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.
  8. Heat the sauce until it is simmering, add the chickpeas and allow them to cook for 5 minutes,
  9. Then add the paneer and spinach, cook stirring for a further 5 minutes.
  10. Serve with naan bread.
Recipe Notes

* If paneer cheese is not available you can substitute with halloumi cheese instead.

Nutrition Facts
Paneer and Chickpea Curry
Amount Per Serving
Calories 492 Calories from Fat 271
% Daily Value*
Total Fat 30.1g 46%
Saturated Fat 13.3g 67%
Cholesterol 63.8mg 21%
Sodium 1042.3mg 43%
Total Carbohydrates 34.6g 12%
Dietary Fiber 7.7g 31%
Sugars 11.2g
Protein 24g 48%
Vitamin A 48%
Vitamin C 69%
Calcium 53%
Iron 20%
* Percent Daily Values are based on a 2000 calorie diet.

This vegetarian paneer and chickpea curry is not only healthy and easy to make, but it's incredibly low cost too. Tinned tomatoes, tinned chickpeas and a selection of store cupboard spices combined with paneer cheese make a deliciously mild family curry for four!

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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This vegetarian paneer and chickpea curry is not only healthy and easy to make, but it's incredibly low cost too. Tinned tomatoes, tinned chickpeas and a selection of store cupboard spices combined with paneer cheese make a deliciously mild family curry for four!

Comments

  1. Can you believe I’ve never had curry? That NEEDS to change asap! This looks so good ๐Ÿ™‚
    rachel @ athletic avocado recently posted…Vegan Hawaiian BBQ Sweet Potato NachosMy Profile

    • neil@neilshealthymeals.com says:

      Oh I hope you will try a curry soon Rachel. And I hope it is one bursting with flavour like this one that will get you hooked on them forever!

      Thank you for your kind comments. ๐Ÿ™‚

  2. I need to get back into other curries but right now I am LOVING Green curry. But this is going on the list! Cornwall pictures. now.

  3. Yes, I co so “imagine scooping up mouthfuls of this tasty quick healthy meal with that naan bread!” I lov curry Neil, and this sounds so delicious – I don’t usually use green chili paste in my curries and now I need to get my hands on some to try this method – love how thick it looks!
    Shashi at RunninSrilankan recently posted…Avocado & Bacon PancakesMy Profile

    • neil@neilshealthymeals.com says:

      Thank you Shashi. Right now Lynne and I are obsessing with this Curry and would eat it practically every night if that was possible!

      BTW – I just make my own green chilli paste with 5 tbsp. vegetable oil and 50g chopped green chilli peppers put into a blender and blitzed until smooth. But of course you can get shop bought too. ๐Ÿ™‚

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