Chickpea, spinach and Apetina® Paneer curry
Tasty vegetarian curry

Chickpea, spinach and Apetina® Paneer curry

See video

  • Cook: 15 min
  • Servings: 4


What you need:

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


Paneer is also perfect for kebabs. Thread the cubes on skewers with peppers and brush with some Tikka Masala curry paste thinned with a bit of yogurt and lime juice. Place under a hot grill until golden.


Serve with Basmati rice, mango chutney, yogurt and fresh mint

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

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

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

3. Add the chickpeas and curry sauce to the pan, then simmer for 5 minutes.

4. Add the spinach and simmer for 1 minute, until just wilted.


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