This vegetable curry is the kind of weeknight dinner that tricks everyone into thinking you spent hours in the kitchen, when really it comes together in 30 minutes. Paneer, chickpeas and colourful veg soak up all the rich, fragrant spices, creating a comforting meat-free meal.
Eat oil in a medium saucepan over high heat; shallow-fry 4 curry leaf sprigs for 10 seconds or until crisp. Drain on a paper towel. Warm half the extra oil in a large pot over high heat. Cook onion, garlic and ginger, stirring, until onion softens. Add curry paste and remaining curry leaves; cook, stirring, for 1 minute or until fragrant. Add chickpeas, tomatoes and the water; bring to the boil. Reduce heat; simmer, covered, for 5 minutes. Cut the paneer into 3cm pieces. Heat remaining oil in a large frying pan over medium heat; cook paneer, turning, until browned all over. Remove from the pan; cool. Roughly crumble the paneer. Add beans and cream to curry; cook for 5 minutes or until the beans are tender. Stir in the paneer; cook until heated through. Serve topped with fried curry leavesPaneer, chickpea and vegetable curry
Ingredients
Instructions
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Also See: Easy fish curry
A food stylist and recipe developer, contributing to Food & Home and other esteemed magazines under Habari Media. I love for creating mouthwatering recipes, I bring culinary visions to life through my work.