Paneer and Chickpea Curry

Description

A flavorful and hearty curry made with roasted sweet potatoes, paneer, and chickpeas in a creamy coconut milk sauce.

Ingredients

• 2-3 large sweet potatoes
• 1 block (approx. 225g) paneer, cubed
• 2 onions, chopped
• 5 cloves of garlic, minced or finely chopped
• 1-inch piece of ginger, peeled and grated or finely chopped
• 1 tablespoon curry powder (e.g., 2/3 mild, 1/3 medium)
• 1 teaspoon turmeric powder
• 1/2 teaspoon chilli flakes (adjust to taste)
• 1 tin (400ml) coconut milk
• 1 good handful of frozen spinach
• 1 ripe tomato, chopped (optional)
• 1 tin (400g) chickpeas, rinsed and drained
• Oil for frying (e.g., coconut oil or vegetable oil)
• Salt to taste

For Serving:

• Cooked rice (e.g., basmati)
• Fresh coriander, chopped
• Lime wedges

Equipment Needed

• Baking tray
• Large pan or pot with a lid
• Knife
• Chopping board

Preparation Time

• Prep: 20 minutes
• Cook: 45-50 minutes (includes sweet potato roasting time)
• Total: Approx 65-70 minutes

Servings

3-4 servings

Instructions

1. Preheat your oven to 180°C (350°F, Gas Mark 4).
2. Peel and chop the sweet potatoes into bite-sized pieces. Place them on a baking tray, drizzle with a little oil, and roast for 35-40 minutes, or until tender and slightly caramelized.
3. While the sweet potatoes are roasting: a. Chop the onions, mince or finely chop the garlic, and peel and grate or finely chop the ginger. b. Cube the paneer. Heat a little oil in a separate frying pan over medium-high heat. Add the paneer cubes and fry until golden brown on all sides. Set aside.
4. Heat a tablespoon of oil in a large pan or pot over medium heat. Add the chopped onions and cook for 5-7 minutes until softened and translucent.
5. Add the minced garlic and grated ginger to the pan. Fry for another 1-2 minutes until aromatic.
6. Stir in the curry powder, turmeric, and chilli flakes. Cook for 1 minute, stirring constantly, until fragrant.
7. Pour in the tin of coconut milk. Stir well to combine with the spices and bring to a gentle simmer.
8. Add the frozen spinach and the chopped tomato (if using). Stir until the spinach has wilted into the sauce.
9. Once the sweet potatoes are roasted, add them to the curry.
10. Add the fried paneer and the rinsed chickpeas to the pot. Stir gently to combine and ensure everything is heated through.
11. Season with salt to taste. Turn off the heat. If the curry needs to cool down slightly (e.g., to "James temp"), let it sit for a few minutes.
12. Serve hot over cooked rice, garnished with fresh coriander and a wedge of lime on the side.

Notes

• Frying the paneer gives it a pleasant texture and helps it hold its shape in the curry.
• Adjust the amount of chilli flakes to your preferred level of spiciness.
• Feel free to add other vegetables like bell peppers or peas.
• Ensure ginger is finely chopped or grated for best texture.
• If the curry is prepared ahead of time or needs to cool (e.g. for James), simply turn off the heat and let it sit. It reheats well.