Australian Food by Bill Granger: Chickpea, kale and paneer curry recipe

Bored by yet another rushed sandwich? Bill Granger, the man behind the legendary Granger & Co restaurants, has turned lunch into the most delicious dish of the day.

I always get excited at the idea of an Indian takeaway, but afterwards I often feel very full, very sleepy and wake up on the sofa three hours later. So this is my Australian update: a fresh, light curry you can make at home very easily with tinned chickpeas.

Photograph: Mikkel Vang

SERVES 4

2 tbsp light-flavoured oil 200g paneer cheese, cut into cubes

1 onion, chopped

3 garlic cloves, crushed

3cm piece fresh ginger, peeled and grated

1 tsp hot curry powder

1 tsp ground cumin

1 tsp ground turmeric

1⁄2 tsp dried chilli flakes

2 x 400g tins chickpeas, rinsed

300g curly kale, stalks removed, roughly shredded

400ml vegetable stock

Juice of 1⁄2 lemon, plus extra wedges to serve

Steamed white rice, to serve

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

Now buy the book!

Our recipes are from Australian Food by Bill Granger, published by Murdoch Books, price £20. To order a copy for £17.60 until 14 March, go to mailshop.co.uk/books or call 020 3308 9193. Free p&p on orders over £20.