Full Time Meals: Spinach and Paneer Dhal
Preparation time: 10 minutes
Cooking time: 45 minutes
Ingredients
2 tbsp vegetable oil
1 mug of frozen diced onions
2 cloves of garlic
1 vegetable reduced salt stock cube
2 tbsp curry powder
1 tbsp tomato purée
1 mug of split red lentils
2 mugs of water
1 sweet potato
125g paneer
6 blocks of frozen spinach, slightly thawed
Pepper
(Serves 4)
Method
- Heat the vegetable oil in a large deep frying pan over a medium-high heat. Once hot, add the onions and fry for a few minutes until softened and golden brown.
- Peel and roughly chop the garlic and add this to the pan, then crumble in the stock cube and add the curry powder and tomato purée.
- Put the mug of lentils in a sieve and rinse them under the tap before adding to the pan. Fill up the same mug with water twice and pour over the lentils. Give it all a good stir.
- Next, peel the sweet potato and cut it into small chunks. Add this to the pan and let everything simmer so that it’s bubbling very gently for 25 minutes.
- Chop the paneer into small chunks and roughly slice up the frozen spinach, then add this to the pan and cook for a further 4-5 minutes.
- Spoon into bowls and tuck in.