Easy mango chutney naan breads
The perfect accompaniment to a veggie curry
Spinach dhal with paneer
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 250g red lentil
- 1 tbsp sunflower oil
- 1 garlic clovecrushed
- finger-tip piece fresh root gingergrated
- 2 tsp garam masala
- ½ a 400ml can reduced-fat coconut milk
- 200g paneercut into 2cm cubes
- 100g baby spinachleaves
- few corianderleaves
Nutrition: per serving
- kcal896
- fat43g
- saturates25g
- carbs78g
- sugars7g
- fibre7g
- protein55g
- salt4.25g
Method
step 1
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.
step 2
Heat grill to high. Arrange the cubed paneer on a foil-lined baking sheet and grill for 5 mins, turning once, until golden.
step 3
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.
