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Paneer and Chickpea Curry
with tomato / spinach / rice

Active: 40 min Total: 40 min

Paneer is a firm Indian cheese that is often used as a vegetarian protein and adds flavor to simple vegetable-packed curries like this one.
Smarts: A version of this curry was featured way back in 2013. We've updated the recipe so that it includes chickpeas along with paneer. We also reduced the prep time by using canned tomatoes instead of fresh.

Tags

Ingredients

Servings:
4
Metric
Paneer and Chickpea Curry:
  • Rice, uncooked white or brown - 3/4 cup
  • Onions, medium and red - 1/2, diced
  • Garlic - 4 cloves, chopped
  • Ginger - 2 tsp, grated
  • Jalapenos - 1, diced
  • Cheese, paneer - 8 oz, cubed (sub firm tofu)
  • Beans, garbanzo (14 oz / 387 g) - 1 can, drained and rinsed
  • Oil, cooking - 2 Tbsp
  • Tomatoes, diced (28 oz / 794 g) - 1 can
  • Curry powder, mild - 1 Tbsp
  • Spinach, baby - 2 cups
  • Peas, frozen or canned - 1 cup
  • Cilantro leaves - 1/4 cup, chopped
  • Lemon juice - 1 tsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Rice - For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
  2. Onions / Garlic / Ginger / Jalapenos - Prep as directed and combine. (Can be done up to 5 days ahead)
  3. Paneer - Cube.
  4. Beans - Drain and rinse.

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Make

  1. Heat a skillet or saute pan over medium-high heat. Add oil and then onions, garlic, ginger, and jalapeno to heated oil with a pinch of salt. Saute until softened, ~3 minutes.
  2. Add in tomatoes (including liquid) and simmer for 5 to 7 minutes until sauce reduces slightly.
  3. Stir in curry powder and spinach leaves. Saute until spinach is wilted, 3 to 4 minutes.
  4. Add paneer (or tofu), beans, and peas, and cook for another 3 to 5 minutes until everything is warmed through.
  5. While curry simmers, chop cilantro.
  6. Reheat rice if made ahead.
  7. Stir lemon juice into curry and season to taste with some salt and pepper or more curry powder. Garnish with cilantro, and enjoy over rice!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (35)
Gluten-free (3)
Paleo (5)
Vegetarian (12)

29 reviews

This is okay, but nothing memorable. I couldn't find paneer anywhere, so maybe this would have been better if I could make it properly.

By: Chelsea
Posted: Jun 14, 2018
Diet: Vegetarian
0 Helpful

kind of flavorless.

By: Brooke
Posted: Jun 13, 2018
Diet: Original
0 Helpful

I asked Facebook where to find paneer. Score! This was incredibly flavorful. I left some jalapeno seeds in to kick up the heat.

By: Victoria
Posted: Jun 13, 2018
Diet: Original
0 Helpful

Used queso fresco instead of paneer because I couldn't find paneer, and it worked great!

By: Audra
Posted: Jun 12, 2018
Diet: Original
0 Helpful

Couldn't find paneer so went with the tofu. It added substance but the texture was not really close. Would probably omit completely. I also doubled the curry powder -- would be better if spicier.

By: Sundi
Posted: Jun 12, 2018
Diet: Original
0 Helpful

Too heavy on the garbanzo beans for us, and we just weren't terribly keen on the tomato base for the curry. Would possibly try it again with fake chicken instead of the chickpea version.

By: Jenn
Posted: Jun 08, 2018
Diet: Vegetarian
0 Helpful