This one-pan curry is a quick, healthy and easy midweek meal. Using a tikka paste takes any effort out of dinner but still adds lots of flavour
Ingreadient
- 1 tbsp tikka masala paste
- 125g natural yogurt
- 70g paneer, cut into 1cm cubes
- ½ tbsp rapeseed oil
- 1 large red onion, thinly sliced
- 1 red pepper, deseeded and thinly sliced
- 400g tin chickpeas, drained and rinsed
- 5g coriander leaves, finely chopped
- 10g mint leaves, finely chopped, plus extra to garnish
- ½ lemon, juiced, plus wedges to serve
- ¼ tsp ground cumin
- 2 wholewheat chapatis
Direction
- Combine the curry paste and 2 tbsp of the yogurt in a bowl. Add the paneer and stir to coat. Heat the oil in a non-stick frying pan over a high heat. Cook the onion and pepper, stirring occasionally, for 3 minutes until softened. Add the paneer and chickpeas, and cook for 1 minute. Add 50ml of water, bring to a boil, then simmer for a further 2 minutes.
- Meanwhile, combine the remaining yogurt with the herbs, lemon juice and cumin, then season. Divide the curry between two bowls and serve with the chapatis, mint leaves and lemon wedges to squeeze over.
