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By Liz Macri

Indian-style cheese adds creamy flavour to this aromatic vegetarian korma curry.

+ Ingredients

2 tbs vegetable oil
1 large brown onion, halved, thinly sliced
80g (1/3 cup) korma curry paste
1 tbs finely grated fresh ginger
400g can crushed tomatoes
400g can chickpeas, rinsed, drained
125ml (1/2 cup) cold water
2 tbs Philadelphia Cream for Cooking
2 x 200g pkts paneer, cut into 3cm pieces
100g baby spinach leaves
Naan or chapatti bread, to serve
Greek-style natural yoghurt, to serve

+ Method

Step 1: Heat half the oil in a large saucepan over medium-high heat. Cook the onion, stirring occasionally, for 5 minutes or until soft. Add the curry paste and ginger and cook, stirring, for 1 minute or until aromatic.

Step 2: Add tomato, chickpeas, water and cream. Bring to the boil. Reduce heat to medium-low. Simmer, stirring often, for 10 minutes or until sauce thickens.

Step 3: Meanwhile, heat the remaining oil in a frying pan over high heat. Cook the paneer, turning, for 2 minutes or until golden.

Step 4: Add the paneer and spinach to the curry and stir until the spinach just wilts. Divide among serving plates and serve with bread and yoghurt.

Serves 4

Photography by Andrew Young

Recipe thanks to