- 250g red lentil
The lentil plant (Lens Culinaris) originates from Asia and North Africa and is one of our oldest…
- 1 tbsp sunflower oil
Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…
- 1 garlic clove, crushed
- finger-tip piece fresh root ginger, grated
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 2 tsp garam masala
- ½ a 400ml can reduced-fat coconut milk
Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…
- 200g paneer, cut into 2cm cubes
- 100g baby spinach leaves
Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…
- few coriander leaves
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 chickenMarinate 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.