Pumpkin, chickpea and paneer curry
8
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
This curry is a great option for a meat free Monday. The chickpeas and pumpkin are packed with nutrients and makes the dish very satisfying.
Ingredients
Olive oil
1 tbs
Brown onion
1 medium, finely chopped
Pumpkin
540 g, (Buy 600g), peeled, cut into 2cm pieces
Tikka masala paste
¼ cup(s), (60g)
Canned diced tomatoes
400 g
Canned chickpeas, rinsed and drained
1 400g can, (1 x 400g can)
Green string beans
200 g, frozen, baby
Greek yoghurt, plain, low-fat, no added sugar
¾ cup(s), (200g)
Cheese, paneer
150 g, cut into 3cm pieces
Fresh coriander
¾ cup(s)
Instructions
1
Heat the oil in a large saucepan over medium-high heat. Cook the onion and pumpkin, stirring, for 3-4 minutes or until onion is soft and pumpkin is golden. Add the curry paste and cook, stirring, for 1 minute or until fragrant.
2
Add tomato, chickpeas and 1 cup (250ml) water and bring to the boil. Reduce heat and simmer, covered, for 10 minutes.
3
Add beans and ½ cup (140g) of the yoghurt and simmer, uncovered, for 5 minutes or until vegetables are tender. Stir in paneer and ½ cup of coriander. Serve curry topped with the remaining yoghurt and coriander.
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