Spinach Chickpea Paneer
This vibrant, plant-powered curry is a perfect midweek meal when you want something healthy, filling, and packed with flavour, but don’t have hours to spend in the kitchen. Protein-rich chickpeas and tofu take the place of traditional paneer, while a mix of spinach, cavolo nero, or kale adds colour, nutrients, and a fresh, earthy taste. Serves 4-6 people when served with rice or quinoa.
Takes 20 minutes
Serves 4
Ingredients
- 15 ml oil 1 tbsp
- 2 cloves garlic
- 25 g thumb-sized piece of ginger
- 1 medium onion about 150 g
- 1 x 400 g tin chickpeas drained and rinsed
- 1 x 400 g block firm tofu cut into 1.5 cm cubes
- 200 g spinach cavolo nero or kale, roughly chopped (about 4 cups)
- 1 x 400 g tin coconut milk
- Juice of 1 lime
- 15 g curry powder 1 tbsp
- 15 g ground cumin 1 tbsp
- ½ tsp ground black pepper
- Sea salt to taste
- 15 ml tamari or soy sauce 1 tbsp + extra 30 ml (2 tbsp) for cooking tofu
- 15 ml maple syrup 1 tbsp + extra 15 ml (1 tbsp) for cooking tofu
- 1 red chilli chopped
To Garnish
- Drizzle of coconut milk
- Pickled red onion
- Fresh coriander or chilli flakes optional
- Rice to serve
Instructions
- Soak the spinach or greens in boiling water, cover, and leave to sit for 5 minutes. Drain and set aside.
- Peel and roughly chop the onion, garlic, and ginger.
- Blend the sauce: in a blender, add the spinach, onion, garlic, ginger, coconut milk, lime juice, curry powder, cumin, black pepper, salt, tamari, and maple syrup. Blend until smooth and adjust seasoning to taste.
- Heat a non-stick pan over high heat. Add 15 ml oil, then fry the tofu cubes for 4–5 minutes, stirring regularly until golden all over. Add 30 ml tamari and 15 ml maple syrup, stir for 1 minute to coat the tofu, then turn off the heat.
- Add the chickpeas and chopped red chilli to the pan.
- Pour in the blended sauce and gently combine. Heat through for 2–3 minutes if needed.
- Serve with rice, a drizzle of coconut milk, pickled red onion, and optional fresh coriander or chilli flakes.