Paneer and Lentil Coconut Curry
with Buttered Flatbread- Milk
- Soy
- Wheat
- Mustard
- Sulphites
- Fish
- Soy
- Egg
- Milk
- Peanuts
- Sesame
- Wheat
- Crustaceans
- Tree nuts
- Sulphites
- Mustard
- May contain traces of allergens
- Gluten
Ingredients: Paneer (milk) (pasteurized milk, condensed whey, citric acid) • Coconut milk (coconut extract, water) • Flatbread (milk, soy, wheat) (enriched wheat flour, water, canola oil, yogurt (milk ingredients, modified corn starch, carrageenan, pectin, active bacterial culture), milk, yeast, buttermilk, sugar, vinegar, salt, wheat gluten, corn flour, guar gum, vegetable monoglycerides, baking powder, soy lecithin, natural flavours, potassium sorbate, calcium propionate, sodium bicarbonate, sorbic acid, enzymes) • Carrot • Red lentils • Spinach • Ginger garlic puree (garlic, water, ginger, soybean oil, spices, citric acid, xanthan gum, potassium sorbate) • Indian spice blend (mustard) (coriander, turmeric, cumin, salt, spices, onion powder, garlic powder, mustard ground, black pepper, chili powder, chili flakes, canola oil, silicon dioxide) • Vegetable stock powder (soy, sulphites) (salt, sugars (dextrose, corn syrup solids, sugar), dehydrated vegetables (sulphites) (carrot, potato, onion, leek, red and green bell peppers, cabbage, celery, tomato, garlic), hydrolyzed vegetable proteins (corn, soy), potato starch, palm oil, corn starch, yeast extract, canola oil, spice extracts, herb, turmeric extract, natural flavor) • Cilantro.
Ingredients
1 cup
Red Lentils
(May be present: Fish, Soy, Egg, Milk, Peanuts, Sesame, Wheat, Crustaceans, Tree nuts, Sulphites, Mustard)
56 g
Baby Spinach
1 unit(s)
Carrot
2 unit(s)
Flatbread
(Contains: Milk, Soy, Wheat May be present: Gluten)
9 g
Indian Spice Mix
(Contains: Mustard May be present: Milk, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
7 g
Cilantro
7.5 g
Vegetable Stock Powder
(Contains: Soy, Sulphites May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Wheat)
300 g
Paneer Cheese
(Contains: Milk)
1 unit(s)
Coconut Milk
2 tbsp
Ginger-Garlic Puree
(May be present: Soy, Sulphites, Milk)
Not included in your delivery
0.13 tsp
Pepper*
3 tbsp
Butter*
0.13 tsp
Salt*
Nutrition facts
Cooking Steps
- Before starting, preheat the broiler to high.
- Wash and dry all produce.
- 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 pot over medium-high.
- When hot, add 1 tbsp (2 tbsp) butter, then swirl to melt.
- Add carrots, garlic-ginger puree, and Indian Spice Mix. Cook for 1 min, stirring constantly, until fragrant.
- Add lentils, coconut milk and 1 cup (2 cups) water. Season with salt and pepper.
- Bring to a boil over high. Once boiling, reduce heat to medium. Cook for 12-15 min, stirring often, until lentils soften.
- Meanwhile, heat a large non-stick pan over medium-high.
- When hot, add 1 tbsp butter and swirl for 1 min to melt. Add paneer and season with salt and pepper.
- Pan-fry for 3-4 min, turning cubes occasionally, until golden on all sides. (TIP: Don't overcrowd the pan; cook paneer in 2 batches for 4 servings, using 1 tbsp butter for each batch!)
- On an unlined baking sheet, arrange flatbreads. (NOTE: For 4 servings, use 2 foil-lined baking sheets.)
- Broil flatbreads in the middle of the oven for 1-2 min, until softened. (NOTE: For 4 servings, broil one sheet at a time.) (TIP: Keep an eye on them so they don't burn!)
- Carefully flip flatbreads, then spread 1 tbsp (2 tbsp) butter. Broil in the middle of the oven for 1-2 min, until toasted.
- To the pot with curry, add baby spinach and paneer, then stir until spinach wilts.
- Season flatbread with salt, then cut into quarters.
- Divide curry between bowls, then sprinkle cilantro over top.
- Serve buttered flatbread alongside, for dipping.
