The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
-
10g veg stock powder
- 80g green beans
-
250g steamed brown basmati rice
- 10g toasted coconut chips
-
4 tsp ginger & garlic paste
- 40g baby spinach
-
1 tbsp Sri Lankan spice blend
-
230g chickpeas
-
120g paneer (Milk)
- 2 tbsp tomato purée
- 40g creamed coconut
- 1 onion
- 1 unwaxed lime
Milk
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 118Kcal | 656Kcal |
| 494kJ | 2744kJ | |
| Fat | 6.5g | 36g |
| of which saturates | 4.1g | 23g |
| Carbohydrates | 8g | 47g |
| of which sugars | 2.4g | 14g |
| Protein | 4.4g | 24g |
| Salt | 0.47g | 2.6g |
| Fibre | 3.2g | 18g |
Ingredients
Ingredients
-
10g veg stock powder (use half)
- 80g green beans (use half)
-
250g steamed brown basmati rice (use half)
- 40g baby spinach (use half)
-
4 tsp ginger & garlic paste (use half)
-
1 tbsp Sri Lankan spice blend (use half)
- 10g toasted coconut chips (use half)
-
230g chickpeas (use half)
- 1 unwaxed lime
- 1 onion (use half)
- 2 tbsp tomato purée (use half)
- 40g creamed coconut (use half)
-
120g paneer (use half) (Milk)
Milk
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 112Kcal | 657Kcal |
| 469kJ | 2750kJ | |
| Fat | 6.1g | 36g |
| of which saturates | 3.9g | 23g |
| Carbohydrates | 8g | 48g |
| of which sugars | 2.4g | 14g |
| Protein | 4.1g | 24g |
| Salt | 0.44g | 2.6g |
| Fibre | 3.1g | 18g |
Paneer & Chickpea Curry with Brown Basmati Rice, Spinach & Toasted Coconut Chips
This vibrant veggie curry pulls all the stops. Think: fresh paneer cheese. Chunky chickpeas. Leafy spinach. Crunchy green beans. All simmering ina. creamy, spiced sauce. Add easy-cook brown basmati rice on the side and sprinkle with toasted coconut chips - for the perfect bite!
Cooking Instructions
Cooking Instructions
Before you start
- Boil a half-full kettle
- Pull out a large non-stick frying pan, a medium frying pan, a sieve, a grater & a measuring jug
Fry the paneer
- Dice the paneer into 2cm chunks
- Heat the large non-stick frying pan with 1/2 tsp olive oil on high heat. Once hot, add the paneer and cook for 3-4 mins on each side, until golden, then remove from the pan and set aside
Do the prep
- Meanwhile, finely dice the onion. Trim and cut the green beans into thirds. Zest and quarter the lime. Drain and rinse the chickpeas
- Dissolve the creamed coconut and stock powder in the jug with 250ml boiling water (125ml for 1 person)
Build the curry
- Reheat the frying pan with 1/2 tsp olive oil on medium heat. Once hot, add the onion and green beans and cook for 4-5 mins, until softening. Season with salt and pepper
- Add the ginger & garlic paste and Sri Lankan spice blend and cook for 2 mins. Stir in the tomato puree and cook for a further 2 mins, then add the chickpeas and stock mixture. Bring to the boil, then simmer for 4-5 mins, until thickened
Cook the rice & finish the curry
- Meanwhile, heat the medium frying pan on medium-high heat. Once hot, add the rice and break it up with a wooden spoon. Add a splash of water and cook for 2-3 mins, until piping hot. Stir the lime zest through the rice and season with salt
- Rinse the spinach. In the final 1-2 mins, stir the spinach and paneer into the curry, until hot and wilted. Add a squeeze of lime. Taste and season if needed
Plate up
- Share the paneer chickpea curry between bowls, with the rice alongside. Top with the toasted coconut chips and garnish with the remaining lime, cut into wedges
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