Chickpea, spinach and Apetina Paneer curry
Tasty vegetarian curry

Chickpea, spinach and Apetina Paneer curry

See video

  • Cook: 15 min
  • Servings: 4


  • 3 tbsp tomato paste
  • 5 tbsp tikka masala curry paste
  • 1 tsp honey
  • 15 g slightly salted butter
  • 225 g Apetina® Paneer , cut into 2cm cubes
  • 400 g chickpeas , drained and rinsed
  • 125 g baby spinach


Use leftovers to make paneer kebabs. Thread the cubes on skewers with peppers, brush with curry paste and grill until golden.


Garnish with fresh mint and serve with with: basmati rice, mango chutney and yogurt

Vegetarian curry with a taste of India. We have replaced the meat with Apetina Paneer in this authentic , Indian favourite.

Mix the tomato paste, curry paste, honey and 250ml of water until well blended. Set aside.

Over a medium heat, pan-fry the paneer cubes in butter for 4 minutes, urning them half way through, until golden.

Add the chickpeas and curry sauce to the pan, then simmer for 5 minutes. Finally, add the spinach and simmer for 1 minute, until just wilted. Then serve.

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