This spicy, comforting vegetarian curry comes in at a whopping 41g of protein per portion.
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Serves
2
Paneer
Vine Tomato
Onion
Green ChilliÂ
Fresh Ginger
Spinach
Drained Cooked Chickpeas
Ghee
Garam Masala
Water
Garlic Clove
Fresh Coriander
Lemon
Yoghurt
Rice
Serves
2
Paneer
Vine Tomato
Onion
Green ChilliÂ
Fresh Ginger
Spinach
Drained Cooked Chickpeas
Ghee
Garam Masala
Water
Garlic Clove
Fresh Coriander
Lemon
Yoghurt
Rice
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Step 1.
Dice the paneer and the tomatoes. Finely dice the onion, chop the chilli and finely grate the ginger and garlic.
Step 2.
Blanch ½ of the spinach in a pot of boiling water for 1 min then add to a blender with ½ of the chickpeas. Blitz until smooth.
Step 3.
Heat the ghee in a large pot set over a medium heat and add the onion. Cook for 10 min, then add the chilli, ginger and garlic. Cook for another minute or so. Add the tomatoes and cook for a couple of minutes until softened then add the garam masala. Add â…• of the water, season with salt, and cook until everything is totally soft and the oil is separating from the sauce.
Step 4.
Add the blended spinach and remaining chickpeas along with the remaining water and simmer for 5-7 mins. Add in the remaining fresh spinach and leave to wilt. Squeeze in the lemon and stir then season with salt and pepper to taste.
Step 5.
Meanwhile, heat a glug of oil in a medium pan over a medium heat. Add the paneer and fry for about 4 mins until golden and crispy.
Step 6.
Divide the curried chickpeas between bowls and top with the crispy paneer. Serve with the yoghurt and fresh coriander, and some rice if you like.
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