Paneer, chickpea and vegetable curry – Food & Home Magazine

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