Paneer, Spinach & Chickpea Curry

Enjoy an alternative to meat with this aromatic Indian inspired paneer, spinach and chickpea curry. This week’s recipe is a comforting meat free korma curry from, an Australian website campaign supporting the ethical/humane production of meat.

Meat Free Week in Australia is all about receiving sponsors for giving up meat for one week. The whole idea of the campaign is to encourage people to think about the amount of meat we all eat, and more importantly, where it all comes from.

Whether you’re vegetarian or not, this Indian inspired recipe is bound to get your taste buds tingling and is simple with easy to follow step by step guides.

With a delightful array of textures and flavourings, this creamy curry will become an all time family favourite in your household.

Paneer, spinach & chickpea curry

So check out the step-by-step recipe below and enjoy cooking up a treat this weekend…

2 tbs vegetable oil
1 large brown onion, halved, thinly sliced
80g (1/3 cup) korma curry paste
1 tbs finely grated fresh ginger
400g can crushed tomatoes
400g can chickpeas, rinsed, drained
125ml (1/2 cup) cold water
2 tbs Philadelphia Cream for Cooking
2 x 200g pkts paneer, cut into 3cm pieces
100g baby spinach leaves
Naan or chapatti bread, to serve
Greek-style natural yoghurt, to serve


Heat half the oil in a large saucepan over medium-high heat. Cook the onion, stirring occasionally, for 5 minutes or until soft. Add the curry paste and ginger and cook, stirring, for 1 minute or until aromatic.

Add tomato, chickpeas, water and cream. Bring to the boil. Reduce heat to medium-low. Simmer, stirring often, for 10 minutes or until sauce thickens.

Meanwhile, heat the remaining oil in a frying pan over high heat. Cook the paneer, turning, for 2 minutes or until golden.

Add the paneer and spinach to the curry and stir until the spinach just wilts.

Divide among serving plates and serve with bread and yoghurt.

Serves 4 |