Paneer Lentil Curry

This is a nice curry dish that is full of flavor without having too much spice.  The lentils help to thicken the broth and more vegetables can be added to boost your daily nutrition. Paneer is a fresh Indian cheese that does not melt, and in addition, helps with your immune system, bone strength, and digestion. 

Enjoy!

• Serves 2 (main dish)
  Prep time: 10 minutes
  Cooking time: 20 minutes

Ingredients

2 cups basmati rice

8 ounces paneer cheese

California olive oil

1 large onion

4 garlic cloves, minced

small piece of ginger, grated

2 teaspoons garam masala

1 teaspoon turmeric

2 teaspoons cumin

2 teaspoons coriander

red chili flakes, to taste

1 red or orange bell pepper, chopped

1 cup red lentils

1 ½ cups vegetable or chicken stock

15 ounce can organic chopped tomatoes

1 teaspoon organic tomato paste

1 can organic coconut milk

2 cups organic baby spinach

Cilantro or mint leaves for topping

Directions

Rice: Cook ccording to package directions.

Lentil Curry

1. Finely chop the onion and cook over medium heat in 1 tablespoon olive oil, until translucent and soft.

2.  Add the minced garlic and allow to cook for a minute.  

3. Next add the grated ginger, garam masala, turmeric, cumin, coriander and chili flakes (if using) and let sizzle gently until it becomes fragrant, usually just a couple of minutes.  

4. Add the chopped pepper, lentils and pour in the stock, tomatoes, tomato paste and coconut milk.  Bring everything to a boil and then reduce heat to a gentle simmer.  

5. Allow the curry to cook for 30-40 minutes, until the sauce has nicely thickened and the lentils are soft.  

6. Shortly before serving, mix in the spinach leaves and cook for another 3-5 minutes.

Paneer

1. Cut the paneer into ½ inch cubes

2. In a non-stick frying pan, fry in 2 tablespoons of olive oil over medium heat. Turn regularly until all sides are golden brown and slightly crispy.  

3. Serve the lentil curry on a bed of rice and top it with the paneer cubes and cilantro/mint leaves.

Make it your own

Add additional vegetables to curry such as broccoli, cauliflower, zucchini or yellow squash.

Use Naan bread or quinoa instead of rice.

Substitute feta or extra firm tofu cheese for the paneer cheese