- 2 tablespoons vegetable oil
- 1 large brown onion, halved, thinly sliced
- 80g (1/3 cup) korma curry paste
- 1 tablespoon finely grated fresh ginger
- 400g can crushed tomatoes
- 400g can chickpeas, rinsed, drained
- 125ml (1/2 cup) cold water
- 2 tablespoons 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
- Step 1Heat 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.
- Step 2Add tomato, chickpeas, water and cream. Bring to the boil. Reduce heat to medium-low. Simmer, stirring often, for 10 minutes or until sauce thickens.
- Step 3Meanwhile, heat the remaining oil in a frying pan over high heat. Cook the paneer, turning, for 2 minutes or until golden.
- Step 4Add the paneer and spinach to the curry and stir until the spinach just wilts. Divide among serving plates and serve with bread and yoghurt.
All nutrition values are per serve
- Author: Liz Macri
- Image credit: Andrew Young
- Publication: Australian Good Taste