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    Spiced root vegetables & lentils with crispy paneer and coriander chutney

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    Spiced root vegetables & lentils with crispy paneer and coriander chutney

    By Elly Curshen

    • Preparation time: 20 minutes
    • Cooking time: 45 minutes
    • Total time: 1 hour 5 minutes 60 minutes 5 minutes

    Makes: 8-10 portions (4 for now, the rest to freeze)


    3 tbsp oil
    2 medium onions, peeled and finely diced
    3 cloves garlic, peeled and finely chopped
    5cm piece ginger, finely chopped
    2 tbsp garam masala
    1-2 tsp chilli flakes, to taste
    1 tsp ground turmeric
    2 tbsp black mustard seeds
    500g red split lentils, rinsed well
    ½ x 25g pack coriander, leaves and stalks separated
    1 tbsp nigella seeds
    850g diced root vegetables (eg 1 large sweet potato, 1 large carrot, 1 large parsnip)
    4 tsp vegetable bouillon powder
    2 tsp coconut oil, to serve 4
    226g pack paneer, cut into 24 cubes
    400g can coconut milk
    ½ lemon, juice
    Naan bread, to serve (optional)

    For the chutney
    25g pack coriander, leaves and stems, finely chopped
    30 mint leaves, roughly chopped
    1 small jalapeño, deseeded, roughly chopped
    1 tsp ginger, finely chopped
    1 tsp cumin seeds
    ½ lemon, juice
    ½ lime, juice
    1 tbsp olive or coconut oil
    1 tsp sugar


    1. Heat the oil in a large saucepan over a low heat. Add the onions, garlic and ginger with a big pinch of sea salt flakes. Cook for 10 minutes, stirring, until the onion has softened. Add the garam masala, chilli flakes, turmeric and mustard seeds, stir thoroughly, then add the lentils. Finely chop the coriander stalks and add to the pan with the nigella seeds and diced root vegetables. Give everything a good mix.

    2. Pour 1.5L water into the pan, dissolve the bouillon powder into it, and bring to the boil over a high heat. Lower the heat and simmer for 30 minutes, stirring frequently and deeply so the lentils don’t stick to the base of the pan.

    3. Meanwhile, blitz all the chutney ingredients, plus 1 tsp sea salt flakes, to a smooth paste in a food processor. Set aside.

    4. Heat the coconut oil in a frying pan. Fry the paneer until brown on at least 4 sides. When the lentils are cooked, they should be tender and retain no bite. The vegetables should also be tender. Add the coconut milk and chopped coriander, then stir well. After 2 minutes, remove from the heat, add the lemon juice, season to taste then serve, topped with the paneer and chutney and naan, if liked. 

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    To freeze Divide into freezerproof containers. Leave to cool then label and freeze. It will keep for up to 1 month. When ready to use, defrost overnight in the fridge. Once thawed, tip into a pan and gently heat until piping hot. To cook from frozen, tip into a pan, cover and place over a low heat to thaw. Once defrosted, increase the heat to cook thoroughly until piping hot, adding a splash of extra water to loosen if needed.


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