Coconut Dal with Paneer and Eggplant

Name: Coconut Dal with Paneer and Eggplant
Total time: 35 min
Yield: 2, 3 or 4 people
Ingredients: 1 Piece of Eggplant; 1 Tbsp of Vegetable oil; 1 Tsp of Salt; 200 Grams of Red lentils; 1 Piece of Red onion; 250 Grams of Paneer; 15 Grams of Fresh coriander; 20 Grams of Ghee; 10 Grams of Ginger garlic paste; 4 Grams of Curry powder; 2 Grams of Turmeric powder; 2 Grams of Garam masala; 300 ML of Water; 1 Piece of Vegetable stock cube; 200 ML of Coconut milk; 15 Grams of Honey; 1 Piece of Lime; 30 Grams of Cashew nuts

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

101 Reviews

Cals 952 · Prot 41 · Carbs 60 · Fat 63

Vegetarian

Low Carb

35 min

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

101 Reviews

Cals 952 · Prot 41 · Carbs 60 · Fat 63

Vegetarian

Low Carb

Ingredients

Dal

Eggplant

1 Piece

Vegetable oil

1 Tbsp

Salt

0.5 Tsp

Red lentils

200 Grams

Red onion

1 Piece

Paneer 4*

250 Grams

Fresh coriander

15 Grams

Ghee 4*

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 15*

1 Piece

Coconut milk

200 ML

Honey

15 Grams

Lime

1 Piece

Cashew nuts 2*

30 Grams

Allergens

*4 Milk, *15 Celery, *2 Tree Nuts

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	3983 / 952
Fats (g)	63.4
of which saturated (g)	35.9
Carbohydrates (g)	60
of which sugars (g)	17.8
Fibers (g)	20.3
Proteins (g)	41.3
Salt (g)	0.6

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

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.

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

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.

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.

4 Simmer

Add the measured water, 1 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.