Paneer and Lentil Coconut Curry
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Paneer and Lentil Coconut Curry

Paneer and Lentil Coconut Curry

with Butter Naan

Golden seared paneer is delightful in this lentil dish enriched with coconut milk. Creamy, filling and comforting, this veggie curry just won't quit! The butter naan provides the perfect vehicle to scoop up every last bite!

Tags:
Veggie
Quick
Allergens:
Milk
Egg
Gluten
Mustard

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

200 g

Paneer Cheese

(Contains Milk)

1 cup

Red Lentils

56 g

Baby Spinach

170 g

Carrot

2 unit

Naan

(Contains Egg, Milk, Gluten)

1 tbsp

Garlic Puree

30 g

Ginger

400 mL

Coconut Milk

1 tbsp

Indian Spice Mix

(Contains Mustard)

7 g

Cilantro

Not included in your delivery

3 tbsp

Unsalted Butter*

(Contains Milk)

¾ tsp

Salt*

¼ tsp

Pepper*

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Nutrition Values

Calories1230 kcal
Fat87 g
Saturated Fat61 g
Carbohydrate116 g
Sugar18 g
Dietary Fiber6 g
Protein37 g
Cholesterol135 mg
Sodium2100 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Strainer
Peeler
Large Non-Stick Pan
Measuring Cups
Paper Towel
Aluminum Foil
Small Bowl
Slotted Spoon
Silicone Brush

Instructions

Prep
1

Before starting, preheat the oven to 400°F. Wash and dry all produce.

Peel, then mince or grate half the ginger (use whole ginger for 4 ppl). Peel, then cut carrot in half, lengthwise, then into 1/4-inch half-moons. Cut paneer into 1/2-inch cubes. Roughly chop cilantro. Rinse lentils in a strainer until water runs clear.

Cook paneer
2

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp butter and swirl to melt, 1 min. Add the paneer and season with salt and pepper. Pan-fry, turning cubes occasionally, until golden on all sides, 3-4 min. (TIP: Don't overcrowd the pan; cook paneer in 2 batches for 4 ppl, using 1 tbsp butter for each batch!)

Cook lentils
3

Heat a large pot over medium-high heat. When hot, add 1 tbsp butter, then swirl to melt. Add carrots, garlic puree, ginger and Indian Spice Mix. Cook, stirring, until fragrant, 1 min. Add paneer, lentils, coconut milk and 1 1/4 cup water (dbl for 4 ppl.) Season with salt and pepper. Bring to a boil over high heat. Once boiling, reduce heat to medium. Cook, stirring often, until lentils soften, 10-12 min.

Warm naan and melt butter
4

While the curry cooks, pat naan all over with damp paper towels, then wrap in foil to create a packet. Heat in the top of the oven, until warm, 4-5 min. Microwave 1 tbsp butter (dbl for 4 ppl) in a small microwaveable bowl, until melted, 30 sec.

Finish curry
5

In the last minute of cooking, add baby spinach to the pan with curry, then stir until spinach wilts.

Finish and serve
6

Brush naan with melted butter, then cut into quarters. Divide and spoon curry into bowls, then sprinkle cilantro over top. Serve naan alongside, for dipping.