Eat Well for Less: Paneer, chickpea and spinach curry

I love a good curry. And I am by no means a Asian cuisine Queen, but this was beautiful.

Chunks of paneer coated in chickpeas and spinach with a smooth and tasty curry base.

Ingredients (serves 4):

  • 2 tins chopped tomatoes (68p)
  • 300g paneer (£2)
  • 400g spinach (45p)
  • 400g tin of chickpeas (34p)
  • 4 tbsp Masala paste (approx 20p)
  • Seasonings and spices; garlic powder, pepper, salt, turmeric, chilli powder, paprika
  • 300g rice (preferably pilau) (30p)


  1. Start by heating your chopped tomatoes, Masala paste and seasonings in a heavy based pan on a medium heat. Allow this to simmer. Once the spices have heated through, I set my pan aside to cool, once it’s cooled, blend the curry base and reset the pan to the hob.
  2. Grill the paneer on a medium heat for approximately 5 minutes, I like to get mine a golden brown because it adds great texture.
  3. Add the spinach and drained chickpeas to the curry base. Simmer for approximately 5 minutes. Add the paneer.
  4. Allow the curry to cook for as long as you can wait, the longer a curry cooks for, the better the taste.
  5. Before you’re ready to eat, cook the rice and get your tastebuds watering!

Total cost: £3.97

Cost per serve: 99p

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