Bill Granger chickpea, kale and paneer curry

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat a drizzle of oil in a large nonstick frying pan over medium heat. Fry the paneer until warmed through and browned on all sides, remove from the pan and set aside.

Step 2

Add the remaining oil to the pan and fry the onion for 5 minutes, or until soft. Add the garlic, ginger and spices and fry for 2 minutes, or until fragrant.

Step 3

Add the chickpeas, kale and stock, stir to coat in the spices then bubble until the kale is tender and the stock has been absorbed.

Step 4

Add the lemon juice, fold in the paneer and serve with steamed white rice and lemon wedges.

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