Paneer, chickpea and vegetable curry – Food & Home Magazine
This paneer and vegetable curry is rich, comforting and packed with flavour. Made with paneer and warming spices, it’s the perfect quick vegetarian dinner.
Ingredients
- Peanut oil, for shallow-frying
- 6 curry leaf sprigs
- 2 tbsp peanut oil, extra
- 1 onion, thinly sliced
- 2 garlic cloves, thinly sliced
- 4 cm piece fresh ginger, grated
- 100 grams curry paste
- 400 grams canned chickpeas (garbanzo beans), drained, rinsed
- 400 grams canned diced tomatoes
- ½ cup water
- 400 grams paneer cheese
- 150 grams green beans, halved crossways on the diagonal
- ¼ cup pouring cream
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