Pumpkin, chickpea and paneer curry
1 medium, finely chopped
540 g, (Buy 600g), peeled, cut into 2cm pieces
Tikka masala paste
¼ cup(s), (60g)
Canned diced tomatoes
Canned chickpeas, rinsed and drained
1 400g can, (1 x 400g can)
200 g, frozen, baby
Low-fat Greek yoghurt
¾ cup(s), (200g)
150 g, cut into 3cm pieces
- 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.
- Add tomato, chickpeas and 1 cup (250ml) water and bring to the boil. Reduce heat and simmer, covered, for 10 minutes.
- 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.