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Creamy Spiced Lentil and Paneer Curry

Creamy Spiced Lentil and Paneer Curry

Creamy Spiced Lentil and Paneer Curry

with Sweet Potato and Spinach

Recipe Development TeamPublished on June 20, 2024

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Fragrant and gently spiced, Pasanda style seasoning is the perfect match for any rich and creamy curry. Made with spices common in Indian cuisine, this spice mix contains ingredients such as ground cumin, turmeric, cardamom and crushed black pepper.

Tags:

Spicy

•High Protein

•Veggie

Allergens:

Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total25 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

1 unit(s)

Sweet Potato

1 unit(s)

Garlic Clove**

½ unit(s)

Lime

1 carton(s)

Lentils

226 grams

Paneer

(Contains: Milk)

1 sachet(s)

Pasanda Style Seasoning

180 milliliter(s)

Coconut Milk

10 grams

Vegetable Stock Paste

40 grams

Baby Spinach

Not included in your delivery

1 tbsp

Oil for Cooking

50 milliliter(s)

Water for the Curry

Nutritional information

Energy (kJ)3502 kJ

Energy (kcal)837 kcal

Fat52.9 g

of which saturates34.4 g

Carbohydrate51.8 g

of which sugars14.7 g

Dietary Fibre10.9 g

Protein38.6 g

Salt3.3 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Sieve

•Garlic Press

•Pan

Cooking Instructions and Tips

Roast the Sweet Potato

1

a) Preheat your oven to 240°C/220°C fan/gas mark 9.

b) Chop the sweet potato into 1cm chunks (no need to peel). Pop onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

c) When the oven is hot, roast on the top shelf until golden and tender, 16-18 mins. Turn halfway through.

Get Prepped

2

a) Meanwhile, peel and grate the garlic (or use a garlic press).

b) Halve the lime (see ingredients for amount).

c) Drain and rinse the lentils in a sieve.

Fry and Spice the Paneer

3

a) Cut the paneer into 1cm cubes. Heat the oil (see pantry for amount) in a frying pan on medium-high heat.

b) 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.

c) Add the garlic and pasanda style seasoning. Cook, stirring, for 1 min.

Simmer your Curry

4

a) Add the coconut milk, veg stock paste and water for the curry (see pantry for amount) to the paneer. Mix well, then add the lentils.

b) Bring to the boil, stir, then lower the heat so the sauce simmers gently, 8-10 mins.

Add the Veg

5

a) Add the spinach to the curry a handful at a time until wilted and piping hot, 1-2 mins.

b) Once the sweet potato is cooked, add to the curry with a squeeze of lime juice.

c) Taste and season if needed, adding a splash of water if it’s a little dry.

Serve

6

a) Share the lentil and paneer curry between your bowls.

b) Serve with any remaining lime cut into wedges for squeezing over.

Enjoy!

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