Vegetarian Chickpea Curry with Paneer - Creamy, Indian & Quick
This vegetarian chickpea curry with paneer is a true highlight for those who love aromatic and warming dishes. As a hobby cook with a penchant for Indian cuisine, I love how the spices harmonize in this dish. The combination of protein-rich chickpeas and mild, firm paneer cheese makes this curry incredibly satisfying and perfect for a healthy dinner. Without any convenience products, you can whip up a dish that is not only quick to make but also tastes like your favorite restaurant. The preparation is child's play: we toast the fresh spices briefly, add the chickpeas and flavorful cheese, and simmer until a wonderful consistency is achieved. Whether you are looking for a healthy meal after a long day or just want to try something new – this curry will delight you! Meow, grab your pan and let's cook something wonderful together that warms you from the inside out and makes you happy.
Ingredients
Preparation
First, dice the onion (1) and the garlic clove (1) very finely.
Wash the tomatoes (2) and cut them into bite-sized pieces.
Heat the oil (1 tbsp) in a coated pan and sauté the onion cubes and garlic until translucent.
Briefly add the curry powder (1 tbsp) to the pan to let the aromas unfold – can you smell it? That's the scent of my favorite kitchen!
Add the chickpeas (250 g) and tomato pieces (2) and deglaze with the creamy coconut milk (150 ml).
Simmer over medium heat for about 10 minutes to create a nice, rich sauce.
Meanwhile, cut the paneer (150 g) into small cubes and add to the sauce at the end so it just warms through.
Season with a pinch of salt (1 pinch) and serve hot immediately – meow, enjoy your meal!
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