Paneer Coconut Lentils Curry
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Paneer Coconut Lentils Curry

Course: Indian Kitchen, Main Food Recipes
Servings

4

servings
Prep time

15

minutes
Cooking time

35

minutes
Calories

340

kcal


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)


Directions

  • 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.