Name: Paneer and chickpea curry
Total time: 15 min
Yield: Serves 2
Ingredients: 1 tbsp tikka masala paste; 125g natural yogurt; 70g paneer, cut into 1cm cubes; ½ tbsp rapeseed oil; 1 large red onion, thinly sliced; 1 red pepper, deseeded and thinly sliced; 400g tin chickpeas, drained and rinsed; 5g coriander leaves, finely chopped; 10g mint leaves, finely chopped, plus extra to garnish; ½ lemon, juiced, plus wedges to serve; ¼ tsp ground cumin; 2 wholewheat chapatis

A white plate topped with a chickpea and paneer curry with two chapatis on the side

1 tbsp tikka masala paste
125g natural yogurt
70g paneer
cut into 1cm cubes
½ tbsp rapeseed oil
1 large red onion
thinly sliced
1 red pepper
deseeded and thinly sliced
400g tin chickpeas
drained and rinsed
5g coriander leaves
finely chopped
10g mint leaves
finely chopped, plus extra to garnish
½ lemon
juiced, plus wedges to serve
¼ tsp ground cumin
2 wholewheat chapatis

Method

step 1
Combine the curry paste and 2 tbsp of the yogurt in a bowl. Add the paneer and stir to coat. Heat the oil in a non-stick frying pan over a high heat. Cook the onion and pepper, stirring occasionally, for 3 minutes until softened. Add the paneer and chickpeas, and cook for 1 minute. Add 50ml of water, bring to a boil, then simmer for a further 2 minutes.
step 2
Meanwhile, combine the remaining yogurt with the herbs, lemon juice and cumin, then season. Divide the curry between two bowls and serve with the chapatis, mint leaves and lemon wedges to squeeze over.