Coconut Dal with Paneer and Eggplant

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low-carb
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Instructions

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1 Roast eggplant

Preheat the oven to 220°C/ 200°C fan. Chop the eggplant into large chunks. Place on a baking tray, drizzle with oil and sprinkle with salt. Bake for 20-25 min or until soft and golden.

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2 Prep

Meanwhile, rinse the lentils. Peel and finely chop the onion. Chop the paneer into bite-sized pieces. Finely chop the coriander stems, reserve the leaves.

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3 Start dal

Heat a pan over a medium heat with the ghee. Once hot, fry the onion with a pinch of salt for 6 min until softened. Add the ginger garlic paste, coriander stems, curry powder, turmeric and garam masala and cook for 1 min further.

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4 Add and simmer

Add the measured water, stock cube, rinsed lentils, coconut milk and honey. Cover and simmer for 12-15 min until the lentils are cooked through. Meanwhile, chop the coriander leaves. Once the lentils are cooked, stir through half of the coriander leaves and a squeeze of lime juice. Add a splash of water if needed!

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5 Fry paneer

Meanwhile, heat a second pan over a medium-high heat with a drizzle of oil. Fry the paneer for 5-7 min, until golden all over.

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6 Serve

Divide the coconut dal among bowls. Top with the roasted eggplant, paneer and cashew nuts. Garnish with the remaining coriander and lime.

Tips for fussy eaters

Serve with naan breads.

Pro tip

Don't rush the eggplants; the longer and slower you cook them for, the more tender they will be!

Lentils are packed with fiber, folic acid, and potassium. This makes them excellent promoters of heart health.

Cooking Time: 35 min

Cals 1324 · Prot 62 · Carbs 96 · Fat 79

Gluten-Free

Ingredients

Number of people

Eggplant 1 Piece
Vegetable oil 1 Tbsp
Salt 0.5 Tsp
Red lentils 200 Grams
Red onion 1 Piece
Paneer 250 Grams
Fresh coriander 15 Grams
Ghee 20 Grams
Ginger garlic paste 10 Grams
Curry powder 4 Grams
Turmeric powder 2 Grams
Garam masala 2 Grams
Water 300 ML
Vegetable stock cube 1 Piece
Coconut milk 200 ML
Honey 15 Grams
Lime 1 Piece
Cashew nuts 30 Grams

Lentils are packed with fiber, folic acid, and potassium. This makes them excellent promoters of heart health.

Cooking Time: 35 min

Cals 1324 · Prot 62 · Carbs 96 · Fat 79

Gluten-Free

Instructions

photo

1 Roast eggplant

Preheat the oven to 220°C/ 200°C fan. Chop the eggplant into large chunks. Place on a baking tray, drizzle with oil and sprinkle with salt. Bake for 20-25 min or until soft and golden.

photo

2 Prep

Meanwhile, rinse the lentils. Peel and finely chop the onion. Chop the paneer into bite-sized pieces. Finely chop the coriander stems, reserve the leaves.

photo

3 Start dal

Heat a pan over a medium heat with the ghee. Once hot, fry the onion with a pinch of salt for 6 min until softened. Add the ginger garlic paste, coriander stems, curry powder, turmeric and garam masala and cook for 1 min further.

photo

4 Add and simmer

Add the measured water, stock cube, rinsed lentils, coconut milk and honey. Cover and simmer for 12-15 min until the lentils are cooked through. Meanwhile, chop the coriander leaves. Once the lentils are cooked, stir through half of the coriander leaves and a squeeze of lime juice. Add a splash of water if needed!

photo

5 Fry paneer

Meanwhile, heat a second pan over a medium-high heat with a drizzle of oil. Fry the paneer for 5-7 min, until golden all over.

photo

6 Serve

Divide the coconut dal among bowls. Top with the roasted eggplant, paneer and cashew nuts. Garnish with the remaining coriander and lime.

Tips for fussy eaters

Serve with naan breads.

Pro tip

Don't rush the eggplants; the longer and slower you cook them for, the more tender they will be!

Ingredients

Number of people

Eggplant 1 Piece
Vegetable oil 1 Tbsp
Salt 0.5 Tsp
Red lentils 200 Grams
Red onion 1 Piece
Paneer 250 Grams
Fresh coriander 15 Grams
Ghee 20 Grams
Ginger garlic paste 10 Grams
Curry powder 4 Grams
Turmeric powder 2 Grams
Garam masala 2 Grams
Water 300 ML
Vegetable stock cube 1 Piece
Coconut milk 200 ML
Honey 15 Grams
Lime 1 Piece
Cashew nuts 30 Grams
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