Swede, red lentil & paneer curry

Name: Swede, red lentil & paneer curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1 tbsp Essential Vegetable Oil; 3 Essential Onions, chopped; 3 clove/s garlic, crushed; 900 ml vegetable stock, made with 2 stock cubes; 200 g red split lentils; 1 Essential Swede, cut into 2cm cubes; 2 tbsp Cooks’ Ingredients Turmeric & Ginger Paste; 1 tsp ground cumin; 226 g pack paneer, cut into small cubes; 1 red chilli, finely chopped; 25 g pack flat leaf parsley, chopped; 150 g Essential Low Fat Greek Style Yogurt

This simple midweek curry resembles a chunky dal, with Indian cheese scattered on top. Serve as it is, or with warmed naan breads.

4 out of 5 stars(1) Rate this recipe

Vegetarian2 of your 5 a day

Serves4
CourseMain meal
Prepare10 mins
Cook20 mins
Total time30 mins

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Ingredients

1 tbsp Essential Vegetable Oil
3 Essential Onions, chopped
3 clove/s garlic, crushed
900ml vegetable stock, made with 2 stock cubes
200g red split lentils
1 Essential Swede, cut into 2cm cubes
2 tbsp Cooks’ Ingredients Turmeric & Ginger Paste
1 tsp ground cumin
226g pack paneer, cut into small cubes
1 red chilli, finely chopped
½ x 25g pack flat leaf parsley, chopped
150g Essential Low Fat Greek Style Yogurt

Method

Heat ½ the oil in a large saucepan and fry the onions for 5 minutes until lightly golden. Stir in the garlic, vegetable stock, lentils, swede, turmeric and ginger paste and cumin. Bring to the boil, cover with a lid and cook gently for 15 minutes.
Heat the remaining oil in a frying pan and fry the paneer for 3 minutes, stirring until golden on all sides. Stir in the chilli and parsley and remove from the heat.
Check the seasoning, adding a little salt if necessary. Ladle into shallow bowls and serve topped with the yogurt and paneer.

Cook’s tip

For a vegan take on this recipe, omit the paneer. Use dairy free yogurt alternative and combine Violife Greek White Block, crumbled, with the chilli and parsley to spoon on top.