Chilli paneer with quinoa

This is a twist on chilli con carne combining beans and warming spices with Indian cheese, served on quinoa instead of rice to add extra protein. We’ve used kidney beans, but for a chunkier texture, use half kidney beans and half butter beans

SERVES 4 PREP 10 mins COOK 25 mins EASY V

140g paneer, cut into small

chunks

1 tbsp smoked paprika

1 tsp rapeseed oil

1 red and 1 green pepper,

deseeded and diced

4 large garlic cloves, sliced 2-3 celery sticks (140g), sliced 1 tbsp ground cumin

½ tsp chilli flakes (optional)

2 x 400g cans plum tomatoes 2 x 400g cans red kidney

beans, undrained

2 tsp vegetable bouillon

powder

2 tsp dried oregano

120g quinoa

15g coriander, chopped, plus

extra to serve, if you like 1 Toss the paneer with 1/2 tsp of the paprika. Heat the oil in a large non-stick pan over a medium heat, then fry the paneer, turning until golden. Remove from the pan and set aside on a plate, then add the peppers, garlic and celery, remaining cumin and chilli flakes, and briefly stir over the heat. Tip in the tomatoes and beans along with the water from the can, the bouillon and oregano. Use a wooden spoon to break up the tomatoes, then leave to simmer, uncovered, for 20 mins until the vegetables are tender, stirring occasionally.

2 Meanwhile, cook the quinoa following pack instructions, drain and set aside for 10 mins. Stir the coriander and paneer into the beans, and sprinkle over extra coriander just before serving. Serve half the chilli with half the quinoa. The remainder will keep chilled for up to three days. Reheat in the microwave or on the hob, covered, over a medium heat with a drop of water to loosen until piping hot.

GOOD TO KNOW healthy • low cal • calcium •

folate • fibre • vit c • iron • 4 of 5-a-day •

gluten free

PER SERVING 446 kcals • fat 13g •

saturates 6g • carbs 47g • sugars 12g •

fibre 18g • protein 26g • salt 1.1g