Paprika Paneer with Spinach and Chickpea Curry Recipe

A hearty vegetarian curry, packed with protein and flavour.


Prep Time

12 minutes

Cooking Time

15 minutes



Recipe Ingredients

  • ½ cup canola oil
  • 1 onion, finely chopped
  • 1 tsp garlic, finely chopped
  • 1 tsp grated ginger
  • 1 tsp cumin seeds
  • 1 tsp ground coriander
  • 2 red chillies, seeds
  • removed and finely diced
  • 1 cup vegetable stock
  • 500g spinach, stems removed
  • ¼ cup cream, optional
  • 2 tbsp flour
  • 1 tsp paprika
  • 1 block tofu, cut into 2cm pieces
  • 1 tin chickpeas
  • ½ cup yoghurt

To serve

  • Saffron rice
  • Crispy shallots

Recipe Method

  1. Heat a few tablespoons of oil in a large pot and sauté onions, garlic, ginger, spices and chillies until soft, for about 6 minutes.
  2. Add the stock and spinach and toss to wilt, then cover with a lid on for 3 minutes.
  3. Transfer to a blender and blitz until the desired consistency, you may need to add more stock. Season to taste. You can add ¼ cup of cream and blend further for a smoother texture.
  4. In a frying pan heat the remaining oil. Mix the flour and paprika, then coat the tofu cubes. Fry on all sides until lightly golden, drain on kitchen paper.
  5. Place the spinach curry in a bowl and stir in the chickpeas, scatter with paprika tofu and top with a dollop of yoghurt.
  6. Serve with yellow saffron rice and fried sliced shallots.

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