Paneer Coconut Lentils Curry

Ingredients
- 1 tbsp rapeseed oil
- 1 tsp black mustard seeds
- 1 tsp cumin seeds
- 1 tsp caraway seeds
- 2 onions, sliced
- 6 garlic cloves, crushed
- 1 tsp ground cumin
- 1/2 tbsp ground turmeric
- 200g dry red lentils
- 0.7 – 0.8L veggies stock
- 400ml reduced-fat coconut milk
- 250g paneer, diced
- 1/2 bunch of coriander, leaves scissored (chop the stems for the curry)
Instructions
- In a heavy base saucepan, heat the oil, fry the seeds (cumin, mustard and caraway) for 2 minutes, then bring in the coriander stems, onions, ground spices, stir to coat and let brown for 5 minutes.
- Pour in the lentils and stock, bring to a simmer, with the lid on and let cook for 15 minutes, stirring regularly to ensure lentils don’t stick to the bottom.
- Pour in the coconut milk and add the paneer dices, stir and let simmer for a further 10 minutes, without the lid on, to let the excess of liquid evaporate a bit.
- Serve the curry warm and topped with the coriander leaves.
I made this recipe for dinner last night and it turned out delicious!