Spinach and Chickpea Curry with Paneer

abc.net.au

Ruby

500g English spinach leaves

350g Indian simmer sauce, preferably korma

125ml (½ cup) coconut milk, plus more for serving

Sea salt

Neutral oil such as rice bran or canola

450g paneer cheese, cut into 2cm cubes

250g cooked chickpeas (from 1 can), drained

Basmati rice or naan bread, to serve

Directions at abc.net.au

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer