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
• To serve:
• 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.