Butter Paneer, Lentil and Tomato Curry

Meanwhile, heat a large saucepan on medium-high heat with a drizzle of oil.

Once hot, add the garlic, tandoori masala mix and korma curry paste. Cook until fragrant, 1-2 mins.

Pour in the coconut milk, veg stock paste and water for the curry (see pantry for amount).

Stir to combine and bring to the boil. Stir through the red split lentils, then turn the heat down to medium-low and cover with a lid or foil.

Simmer until the lentils are tender, 20-25 mins.

Stir occasionally to make sure the lentils aren't sticking to the bottom of the pan. Add a splash of water if the curry gets too dry.

Meanwhile, halve the baby plum tomatoes. Trim and cut the green beans into thirds. Cut the paneer into 1cm cubes.

Heat the oil (see pantry for amount) in a frying pan on medium-high heat. Once hot, add the paneer to the pan, season with salt and pepper. Fry until golden all over, 5-8 mins. Turn regularly to brown them evenly. Once the paneer is golden, transfer to a plate lined with kitchen paper.

After 10 mins, remove the lid from the lentil pan and stir through the tomatoes. Continue to simmer for another 10-15 mins.

Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the green beans. Season with salt and pepper, then stir-fry until starting to char, 2-3 mins. Stir in the mustard seeds and cook for 1 min. 

Add a splash of water and immediately cover with a lid or some foil. Cook until the beans are tender, 4-5 mins. Remove from the heat.

Once the lentils are cooked, stir through the mango chutney and butter (see pantry for amount) until melted. Top with the paneer. Remove from the heat. 

Taste and season with salt and pepper if needed.

Add a splash of water if it's a little thick.