Chickpea, spinach and Apetina Paneer curry

See video

Cook: 15 min
Servings: 4

Ingredients

3 tbsp tomato paste
5 tbsp tikka masala curry paste
1 tsp honey
15 g slightly salted butter
225 g Apetina® Paneer , cut into 2cm cubes
400 g chickpeas , drained and rinsed
125 g baby spinach

Twist

Use leftovers to make paneer kebabs. Thread the cubes on skewers with peppers, brush with curry paste and grill until golden.

Serving

Garnish with fresh mint and serve with with: basmati rice, mango chutney and yogurt

Vegetarian curry with a taste of India. We have replaced the meat with Apetina Paneer in this authentic , Indian favourite.

Mix the tomato paste, curry paste, honey and 250ml of water until well blended. Set aside.

Over a medium heat, pan-fry the paneer cubes in butter for 4 minutes, urning them half way through, until golden.

Add the chickpeas and curry sauce to the pan, then simmer for 5 minutes. Finally, add the spinach and simmer for 1 minute, until just wilted. Then serve.

Chickpea, spinach and Apetina Paneer curry

See video

Ingredients

Twist

Serving

Vegetarian curry with a taste of India. We have replaced the meat with Apetina Paneer in this authentic , Indian favourite.

Share with others

Apetina® Paneer

Smokey Cauliflower Wings

Grilled Cheese Sandwich

Artisan Paneer Burger

Creamy Chicken Casserole

Paneer skewers

Sesame Crusted Cheese With Honey

Spinach egg wrap with salmon

Pierogi Raviolis

Paneer butter chicken style

Buddha bowl