SPINACH DHAL WITH PANEER

Spinach dhal with paneer image

A veggie curry in a hurry - paneer cheese adds texture to the delicately spiced dhal and makes it into a satisfying main

Provided by Good Food team

Time 30m

Number Of Ingredients 9

Ingredients

250g red lentil
1 tbsp sunflower oil
1 garlic clove , crushed
finger-tip piece fresh root ginger , grated
2 tsp garam masala
½ a 400ml can reduced-fat coconut milk
200g paneer , cut into 2cm cubes
100g baby spinach leaves
few coriander leaves

Steps:

Boil lentils for 8-12 mins, then drain. Meanwhile, heat the oil in a pan and gently cook the garlic, ginger and garam masala for 2-3 mins. Reserve 2 tbsp of the coconut milk, add the rest to the pan with the lentils and simmer for 5 mins.
Heat grill to high. Arrange the cubed paneer on a foil-lined baking sheet and grill for 5 mins, turning once, until golden.
Stir spinach into lentil mix and gently cook until just wilted. Divide between bowls, then top with the paneer and reserved coconut milk. Scatter over coriander and serve with naan bread.

Nutrition Facts : Calories 896 calories, Fat 43 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 78 grams carbohydrates, Sugar 7 grams sugar, Fiber 7 grams fiber, Protein 55 grams protein, Sodium 4.25 milligram of sodium