Paneer & Red Lentil Coconut Dhal

While the rice is cooking, finely chop the brown onion. Grate the carrot (unpeeled). Roughly chop the Asian greens. Finely grate the ginger. Rinse the red lentils. Cut the paneer cheese into 2cm cubes.

In a large saucepan, heat a drizzle of olive oil over a medium-high heat. Add the onion and carrot and cook until softened, 4-5 minutes. Add the ginger and mild North Indian spice blend. Cook, stirring, until fragrant, 1 minute. Add the water (for the dhal), coconut cream, tomato paste and the vegetable stock powder. Stir to combine.

Add the red lentils to the saucepan and bring to the boil, then reduce the heat to a simmer. Cover with a lid and cook until the lentils are softened, 20-22 minutes. Stir through the salt and Asian greens until wilted. TIP: If the dhal is looking a little dry at any point, just add a splash of water.

While the dhal is cooking, heat a medium frying pan over a medium-high heat with a drizzle of olive oil. Add the paneer and cook, tossing, until golden, 4 minutes. While the paneer is cooking, roughly chop the coriander. When the dhal has finished cooking, add the paneer and stir until combined.