Golden seared paneer is delightful in this lentil dish enriched with coconut milk. Creamy, filling and comforting, this veggie curry just won't quit! The butter naan provides the perfect vehicle to scoop up every last bite!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Naan Bread(ContainsMilk/Lait, Egg/Oeuf, Wheat/Blé)
Indian Spice Mix(ContainsMustard/Moutarde)
Before starting, preheat the oven to 400°F. Wash and dry all produce.
Peel, then mince or grate half the ginger (use whole ginger for 4 ppl). Peel, then cut carrot in half, lengthwise, then into 1/4-inch half-moons. Cut paneer into 1/2-inch cubes. Roughly chop cilantro. Rinse lentils in a strainer until water runs clear.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp butter and swirl to melt, 1 min. Add the paneer and season with salt and pepper. Pan-fry, turning cubes occasionally, until golden on all sides, 3-4 min. (TIP: Don't overcrowd the pan; cook paneer in 2 batches for 4 ppl, using 1 tbsp butter for each batch!)
Add carrots, garlic puree, ginger and Indian Spice Mix to the pan with paneer. Cook, stirring, until fragrant, 1 min. Add lentils, coconut milk and 1/2 cup water (dbl for 4 ppl). Season with salt and pepper. Bring to a boil over high heat. Once boiling, reduce heat to medium. Cook, stirring often, until lentils soften, 8-10 min. (TIP: Add a 1/4 cup water if the curry gets too thick.)
While the curry cooks, pat naan all over with damp paper towels, then wrap in foil to create a packet. Heat in the top of the oven, until warm, 4-5 min. Microwave 1 tbsp butter (dbl for 4 ppl) in a small microwaveable bowl, until melted, 30 sec.
In the last minute of cooking, add baby spinach to the pan with curry, then stir until spinach wilts.
Brush naan with melted butter, then cut into quarters. Divide and spoon curry into bowls, then sprinkle cilantro over top. Serve naan alongside, for dipping.