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Swede, red lentil & paneer curry

Swede, red lentil & paneer curry

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

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 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


  1. 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.

  2. 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.

  3. 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.


Typical values per serving when made using specific products in recipe


1,576kJ/ 378kcals



Saturated Fat












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Overall rating (4/5)

4 out of 5 stars1 rating