A mildly spiced, sweet, flavoursome curry to delight the senses and warm you up.

Curries are one of my favourite things to make in the kitchen. Mainly because they are so versatile, nutritious and tasty. This paneer curry of mine uses a warm blend of spices. It’s not too spicy but it’s warm enough to add depth to its flavour. Which compliments the use of coconut milk that makes it creamy. The choice of vegetables, particularly the parsnip and butternut squash adds a little sweetness which you’ll love.

Paneer cheese is a great source of protein and it’s a fabulous holder of flavour which you’ll notice as you dive into this curry. I know it’s odd to think of cheese in a curry, but with a similar texture to tofu, it works a dream. I started to embrace the idea of Paneer curries properly when I travelled to India. Due to their culture and religion, meat is rarely eaten and a vegetarian diet is a popular choice all over. Their approach to vegetarian curries is astounding. With so many veggie options everywhere you go, I was in heaven. My time in India definitely sparked new culinary inspiration for me and I’m excited to share that with you.

I fell in love with this curry, and hope you fall in love with it too.

paneer-curryIs Coconut Milk really that healthy?

It’s a common misconception that plant-based milk is fattening – coconut milk is often criticised. However, it’s the good type of fat which your body can absorb and turn back into energy. Not forgetting the many other nutritional benefits coconut offers you that aren’t often found in cow’s milk.

How to Make Paneer Curry Vegan?

This vegetarian curry is vegan-friendly. The only things stopping it being vegan is the Paneer cheese. Instead, you could use firm tofu (not silken) or another favourite plant-based protein of yours. Alternatively, you could add some protein-rich lentils.

If you manage to make this paneer curry, let me know what you think in the comments. Enjoy the rest of your day!

G x


Sweet, Creamy Paneer & Chickpea Curry

Yield: 4
Prep Time: 20 minutes
Cook Time: 3 hours
Total Time: 3 hours 20 minutes

The perfect balance of sweet and spicy, this curry is a glorious vegetarian option.



  • ½ teaspoon of Turmeric
  • 1 teaspoon Chilli Powder
  • 1 teaspoon Ground Coriander
  • 2 teaspoons of Garam Masala

The Sauce:

  • Dash of Rapeseed Oil
  • 1 white onion, peeled and diced
  • 2 garlic cloves, crushed/grated
  • 1 tin of chopped tomatoes
  • 1 can of coconut milk
  • 1 Organic Veg Stock (Kallo) & 200 ml water
  • Large pinch of Sea Salt and big grinding of black pepper


  • 1.5 Red Pepper, roughly chopped
  • One Third Butternut Squash, peeled and diced
  • 3 carrots, peeled and diced
  • 4 or 5 large parsnips, peeled and diced
  • 1 tin of chickpeas, drained and rinsed
  • Big handful of spinach
  • Handful of roughly chopped coriander
  • 200g Paneer Cheese, diced into bite-size pieces
  • 300ml of boiling water


  • 100g Brown Rice
  • 100g Quinoa & Buckwheat mix
  • 600ml of water


  1. Switch your slow-cooker on to high and leave it to pre-heat for 20 minutes. You don't have to use a slow-cooker if you don't have one (see notes below).
  2. Whilst your slow-cooker is pre-heating, use this time to prepare your vegetables and begin the curry on the hob.
  3. In a medium pan, fry off your onion and garlic in rapeseed oil until soft. Then add the chopped tomatoes, coconut milk, organic vegetable stock cube, sea salt and black pepper. Along with all the spices. Combine well and leave to cook for a few minutes until stock has dissolved.
  4. Place the pan ingredients in a blender and blitz until smooth. Return the sauce to the pan on low-medium heat and continue to add all the vegetable ingredients (except for the 300ml water).
  5. Bring the curry to the boil on the hob before transferring it to the slow-cooker. Once you've transferred the curry to the slow-cooker you can stir in 300ml of boiling water. Leave it to cook for 3 hours until all the flavours have marinated and vegetables have softened.
  6. 30 minutes before serving, put your rice and quinoa mix onto cook in 600ml of water, following packet instructions. Both rice and quinoa can be cooked together as they take the same amount of time.


Allergens: Milk, Celery, Wheat.

If you don't have a slow-cooker, feel free to cook your curry on the hob. In this case, bring your curry to boil on the hob then leave to simmer for 30 minutes instead of placing it in a slow-cooker. You can put your rice and quinoa on to cook at this time too.



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