This Quick Vegetarian Curry with Chickpeas and Paneer is a super easy, fuss free dish that comes together in under 30 minutes. I absolutely love curry dishes – they make incredible comfort dishes without necessarily being high in calories. In addition, they are endlessly versatile as well as ideal in vegetarian cooking – you can make a curry with virtually any vegetable.
This particular curry dish has the added benefit of being very quick and simple to make. Yes, I’ve taken a few shortcuts but I used good quality fresh ingredients and the result is a healthy delicious dish that cooks in under 30 minutes and can feed a family! All it needs is a bit of nice basmati rice to go with it (you’ll save time if you cook the rice while the curry is quietly simmering away).
I love paneer cheese for its wonderful sweetish flavour as well as the fact that it keeps its shape during cooking, which is why it’s ideal for adding to stews, salads or curries. I can’t think of any other cheese with similar characteristics (halloumi is also a great cooking cheese although its high salt content makes it less versatile than paneer, in my opinion), which is what makes paneer so special.
You may have noticed that the list of ingredients for this recipe is not very long, as far as curries go, especially when it comes to spices. As this is meant to be a quick mid-week dish I opted for a combination of curry powder plus only 3 more spices, which I particularly enjoy in curry dishes: cumin, coriander and turmeric. There are various types of curry powder in the shops so just use your favourite.
What I also love about this Quick Vegetarian Curry with Chickpeas and Paneer is that it can be enjoyed the next day too. That’s if there are any leftovers…
I am bringing this recipe to Cook Once Eat Twice, Recipe of the Week, #CookBlogShare, which I have the pleasure of hosting this week, Fiesta Friday, co-hosted this week by Zeba @ Food For The Soul and Jhuls @ The Not So Creative Cook
Yields 4-6 portions
10 minPrep Time
25 minCook Time
35 minTotal Time
- 4 medium shallots, peeled
- 4 garlic cloves, peeled
- 1.5 tablespoons fresh ginger, peeled
- 3 medium ripe tomatoes
- 1 red bell pepper
- 2 tablespoons tomato puree
- ½ chilli (use more if you want to add more heat)
- 1x400g tin chickpeas (drained)
- 250g paneer cheese, cubed
- 4-5 tablespoons olive oil
- 1 bay leaf
- 1.5 teaspoon cumin powder
- 1 teaspoon each turmeric and coriander powder
- 1 teaspoon curry powder (any)
- 1 teaspoon sea salt
- Small bunch fresh coriander (cilantro), finely chopped
- Roughly chop the shallots, garlic, ginger, tomatoes, bell pepper and chilli, place in a blender and puree until the mixture is relatively smooth.
- In a large saucepan heat up 3 tablespoons of oil, add the bay leaf, curry powder, cumin, coriander powder and turmeric, stir, then add the tomato mixture, tomato puree, salt and stir. Cover and simmer for 10 minutes.
- Add the chickpeas and continue simmering for 15 more minutes.
- In a large frying pan heat up the remaining oil, add the paneer and fry over a medium heat for a few minutes stirring often, until the pieces are lightly browned. Add to the curry along with the coriander (cilantro). Stir through and serve.
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