Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
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.
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