NZ Paneer & Chickpea Curry

While the rice is cooking, thinly slice the brown onion. Finely chop the carrot (unpeeled). Finely chop the cucumber. Finely grate the ginger. Cut the paneer into 1 cm cubes. Drain the chickpeas (see ingredients list).

In a large frying pan, heat a generous drizzle of olive oil over a medium-high heat. When the oil is hot, add the paneer and cook, tossing, until browned, 3-4 minutes. Season to taste with salt and pepper, then transfer to a plate.

SPICY! Add less of the spice blend if you are sensitive to heat! Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the onion and carrot and cook until tender, 6-7 minutes. Add the Mumbai spice blend, ginger and chickpeas and cook until fragrant, 1 minute. Add the diced tomatoes with roasted garlic & onion, water (for the sauce) and crumbled vegetable stock cube (1 for 2 people // 2 for 4 people). Simmer until slightly thickened, 2-3 minutes. Return the paneer and baby spinach leaves to the pan and cook until the spinach is wilted, 1 minute. Remove from the heat and stir through 1/2 the Greek yoghurt.

While the sauce is simmering, in a medium bowl, combine the cucumber, white wine vinegar and a drizzle of olive oil. Season to taste with a pinch of salt and pepper.