This Quick Vegetarian Curry with Chickpeas and Paneer is a delicious, easy and fuss free dish that comes together in under 30 minutes.

Quick Vegetarian Curry with Chickpeas and Paneer

  • Cook Time: 1 hour
  • Persons: 4
  • Difficulty: Easy

  • Ingredients
  • 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
  1. Instructions
  2. Roughly chop the shallots, garlic, ginger, tomatoes, bell pepper and chilli, place in a blender and puree until the mixture is relatively smooth.
  3. 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.
  4. Add the chickpeas and continue simmering for 15 more minutes.
  5. 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.