Cook Time 40 minutes | Serves 2
(Including 10 minutes preparation time)
Vegetarian | Gluten Free | Egg Free | Nut Free
- 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
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