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Curried Paneer Dahl Pie

Curried Paneer Dahl Pie

with Puff Pastry Top

Get 50% off 1st box + free snacks for life!

We love good Curried Paneer Dahl Pie and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Tags:

Spicy

Allergens:

Milk

•Celery

•Cereals containing gluten

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.

Total40 minutes

Active

DifficultyMedium

Ingredients

serving amount

1

Onion

1

Carrot

2

Garlic Clove

1

Brown Lentils

1

Paneer

(Contains: Milk)

1

Tomato Puree

1

Pasanda Style Seasoning

200

Coconut Milk

1

Vegetable Stock Powder

(Contains: Celery)

½

Puff Pastry Sheet

(Contains: Cereals containing gluten)

1

Spring Onion

Not included in your delivery

100

Water for the Lentils

Nutritional information

Energy (kJ)4402 kJ

Energy (kcal)1052 kcal

Fat72 g

of which saturates47 g

Carbohydrate60 g

of which sugars17 g

Protein40 g

Salt2.1 g

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

Utensils

•Chopping Board

•Grill Pan

•Garlic Press

•Grater

•Knife

•Sieve

Instructions

Get Prepped

1

Preheat your oven to 220°C. Halve, peel and thinly slice the onion. Trim the carrot (no need to peel), quarter lengthways. Chop widthways into 1cm pieces. Peel and grate the garlic (or use a garlic press). Drain and rinse the lentils in a sieve. Heat a drizzle of oil in a frying pan on medium-high heat. While the pan gets hot, chop the paneer into 2cm chunks.

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