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, prepare the other ingredients: chop the onions, mince/grate the garlic and ginger, and cube the paneer.
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 cubed paneer and the rinsed chickpeas to the pot. Stir gently to combine.
11. Season with salt to taste. Cover and let the curry simmer for 5-10 minutes, allowing the flavors to meld and the paneer to heat through.
12. Serve hot over cooked rice, garnished with fresh coriander and a wedge of lime on the side.

Notes

• For extra flavor, you can lightly fry the paneer cubes in a separate pan until golden brown before adding them to the curry in step 10.
• 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.