simple way to make any night of the week Vegetable curry with chickpeas & paneer

Halo, I hope you’re having an incredible day today. Today, we’re going to make a special dish, Vegetable curry with chickpeas & paneer. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Vegetable curry with chickpeas & paneer is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Vegetable curry with chickpeas & paneer is something that I’ve loved my entire life.

Table of Contents

Ingredients

  • 375ml (1 1/2 cups) water
  • 200g (1 cup) basmati rice
  • Pinch of saffron threads
  • 1 1/2 tablespoons rice bran oil
  • 1 brown onion, halved, thinly sliced
  • 120g (1/2 cup) mild Indian curry paste
  • 2 zucchini, halved lengthways, thinly sliced
  • 1 eggplant, cut into 2cm pieces
  • 1 red capsicum, halved, deseeded, coarsely chopped
  • 185ml (3/4 cup) Massel vegetable liquid stock
  • 1 x 400g can diced tomatoes
  • 1 x 400g can chickpeas, rinsed, drained
  • 200g paneer, cut into 2cm pieces
  • Chopped fresh continental parsley, to serve
  • Baby rocket leaves (optional), to serve

Method

  • Step 1
    Place water in a saucepan over high heat. Cover. Bring to the boil. Add the rice and saffron. Stir once. Cover and return to the boil. Reduce heat to very low. Cook, covered, for 12 minutes. Set aside, covered, for 5 minutes to stand.
  • Step 2
    Meanwhile, heat oil in a saucepan or deep frying pan over medium heat. Add the onion. Cook for 5 minutes or until soft. Stir in the curry paste and cook for 30 seconds or until aromatic.
  • Step 3
    Add the zucchini, eggplant, capsicum, stock and tomato. Bring to the boil. Reduce heat to low. Simmer, partially covered, for 10 minutes or until the vegetables are tender. Add the chickpeas and paneer. Stir until heated through. Divide the rice and curry among serving dishes. Top with parsley. Serve with rocket, if desired.

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