Spinach dhal with paneer
A veggie curry in a hurry - paneer cheese adds texture to the delicately spiced dhal and makes it into a satisfying main
Difficulty and servings
Serves 2
Preparation and cooking times
Prep 10 mins
Cook 20 mins
Vegetarian
- 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.
Spinach dhal with chicken
Marinate 2 skinless chicken breasts in 3 tbsp natural yogurt, juice 1 lime and 1 crushed garlic clove for 20 mins. Grill for 7-8 mins each side. Shred the chicken and serve with the dhal instead of paneer.
896 kcalories, protein 55g, carbohydrate 78g, fat 43 g, saturated fat 25g, fibre 7g, sugar 7g, salt 4.25 g
Recipe from Good Food magazine, January 2010.
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http://www.bbcgoodfood.com/recipes/143608/
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Ingredients
- 250g red lentils
- 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
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12
ratings
Difficulty and servings
Serves 2
Preparation and cooking times
Prep 10 mins
Cook 20 mins
Vegetarian
Ingredients
- 250g red lentils
- 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
896 kcalories, protein 55g, carbohydrate 78g, fat 43 g, saturated fat 25g, fibre 7g, sugar 7g, salt 4.25 g
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21 March 2010
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