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Vegetable curry with chickpeas & paneer
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Saffron-infused basmati rice complements a simple cheese and vegetable curry beautifully.
Ingredients:
  • 375ml (1 1/2 cups) water
  • 200g (1 cup) basmati rice
  • Pinch of saffron threads
  • 27.60 gm 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) 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
Instructions:
  • 1. Boil water in a covered saucepan over high heat. 2. Add rice and saffron, stir, cover, and bring back to a boil. 3. Reduce heat to low and simmer covered for 12 minutes. 4. Let it stand covered for an additional 5 minutes before serving.
  • Heat oil in a saucepan or deep frying pan over medium heat. Add the onion and cook until soft, about 5 minutes. Stir in the curry paste and cook until aromatic, about 30 seconds.
  • Combine zucchini, eggplant, capsicum, stock, and tomato in a pot, bring to a boil, then simmer on low heat for 10 minutes until vegetables are tender. Add chickpeas and paneer, stir until heated through. Serve over rice and curry, sprinkle with parsley, and enjoy with rocket on the side if desired.

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