Prep time:

Cooking time: 30 minutes

Total time:

Serves: 4

1tbsp groundnut oil

1 onion finely chopped

2 garlic cloves crushed

5cm fresh ginger chopped

1 red chilli deseeded and chopped

fresh coriander - stalks chopped, leaves reserved

1tsp ground cumin

1tsp ground coriander

1tsp turmeric

1tsp medium curry powder

salt & pepper

1tsp garam masala

400g chickpeas

200g vegetable stock

500g sweet potatoes, peeled & chopped into 1 inch cubes

400g chopped tomatoes

150g spinach

200g paneer cheese cut into 2cm cubes

1 juice of lemon

This is one of Anna Stanford's fantastic one pot wonders. You can find more like this on her website Anna's Family Kitchen.

This is a 30 minute hearty curry. A rewarding and fairly simple supper, it’s perfect for those meat-free days when you need something warming and your family is chomping at the bit. You can adjust the heat level by leaving out the chilli seeds. Natural yoghurt on the side will also appease anyone who prefers a curry mild. Delicious served with brown basmati rice.

  1. Colour the onion in the oil for 5 minutes before adding the ginger, garlic, chilli, coriander stalks & the dried spices (apart from the garam masala).
  2. Stir for 5 minutes then add the stock, chickpeas, chopped tomatoes & sweet potato cubes. Season, stir & simmer for 20 minutes whilst you cook the paneer.
  3. Colour the paneer in a hot frying pan with a lug of oil for 5 minutes. Stir the seared paneer into the curry then stir in the garam masala, squeeze in the lemon, stir in the spinach, sprinkle over the coriander and serve.

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