Cook Time 40 minutes | Serves 2
(Including 10 minutes preparation time)
Vegetarian | Gluten Free | Egg Free | Nut Free
Ingredients
INGREDIENTS
- 1 tsp olive oil
- 1 onion, finely diced
- 1 tsp finely grated fresh ginger
- 1 tsp ground turmeric
- 1 tbs yellow curry paste
- 2 medium tomatoes, diced ⁄ cup red lentils, rinsed
- 375ml vegetable stock
- 40g baby spinach leaves
- Salt & pepper, to taste
- 180g paneer, cubed
- 2 tbs Greek yoghurt
Method
Heat oil in a medium non-stick saucepan and cook onion for 5 minutes until soft.
Add ginger, turmeric and curry paste and cook for a further 1 minute. Add tomatoes, lentils and stock and simmer gently for 25-30 minutes, adding more stock or water if too thick. Remove from heat and stir spinach through until wilted. Adjust seasonings.
Meanwhile, when the dhal is almost ready, heat a non-stick frypan over medium heat and brown the paneer on all sides until golden.
Ladle dhal into 2 serving bowls and top with paneer and yoghurt to serve.
Recipe and image from TIFF XO by Tiffiny Hall
Tiffiny Hall created TIFFXO so she could reach the masses and to train and inspire people the world over to become fitter and healthier.