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Quick Lentil and Paneer Curry

by Samantha (follow)
A writer living in South Australia who loves anything creative, cooking and getting out and about.
Vegetarian (1517)      Quick (1387)      Indian (223)     

Lentil and Paneer Curry

This quick lentil and paneer curry is perfect for those nights when you want a yummy, filling curry without spending a lot of time in the kitchen.

Preparation Time: 5 minutes
Cooking Time: 20 minutes
Serves: 4

200g paneer
2 red onions diced
2 cloves garlic crushed or finely chopped
1tbsp oil
1 x 400g can lentils
1tsp stock powder
1tbsp paprika
1tsp chilli flakes
1tsp garam masala
2tbsp curry powder
2tbsp pure maple syrup
135mls coconut cream
1 x 410g can crushed tomatoes

Place oil in large frying pan over medium heat.
Add red onions and garlic cloves and cook until onion is soft, stirring regularly.
Add stock powder, paprika, chilli flakes, garam masala and curry powder to pan and stir until fragrant.

Lentil and Paneer Curry

Add crushed tomatoes, lentils (drained) and coconut cream and stir well to combine.
Add maple syrup (this might seem strange but it takes the tartness out of the tomatoes and adds a slight sweetness to the curry).
Cut paneer into cubes and add to pan. Fold in to the rest of the ingredients and simmer for 10 minutes to allow the sauce to thicken slightly.

Paneer in Curry

Serve with papadums and or naan bread and white rice.
Great the next day.

Paneer in Curry

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