Paneer, chickpea & spinach curry

Ingredients

• 2 tbsp vegetable oil
• 1 onion finely chopped
• 10g ginger grated or 1 tsp ginger paste
• 2 garlic cloves crushed
• 1 tbsp medium curry powder
• 1 tsp garam masala
• 1 tsp ground turmeric
• 1 red chilli deseeded if you prefer less heat, finely chopped
• 200g paneer cut into 1cm cubes
• 2 x 400g cans of chickpeas drained
• 400g can of coconut milk
• 400g frozen spinach
• 120ml vegetable stock made with 1 stock cube
• 1 tbsp mango chutney
• ½ lemon juiced

Instructions

1. Heat the oil in a deep frying pan over a medium heat. Add the onion and cook for 3-4 mins until soft. Stir through the ginger and garlic along with all the spices and chilli. Cook for 1-2 mins until fragrant, then stir in the paneer and chickpeas. Add the coconut milk, spinach and stock. Bring to the boil then reduce to a simmer and cook for 20 mins until reduced and thickened.
2. Stir through the mango chutney then season to taste with salt, pepper and the lemon juice. Serve with rice, fresh coriander on top and some sliced chilli, if you like.