Dhal with paneer & chickpeas

Dhal with paneer & chickpeas SERVES 4-5 PREP 10 mins COOK 30 mins EASY V Cook 1 small chopped onion in 2 tbsp vegetable oil or ghee until soft. Add 3 crushed garlic cloves and

1 tbsp ginger purée (or about a thumb-sized piece, finely chopped) stir for a minute or so. Add 2 tbsp aromatic Indian spice mix and stir for a further minute. Add 2 chopped tomatoes, 200g red lentils, 400g coconut milk and 400g can chickpeas (no need to drain). Cover with a lid and simmer for 10 mins. Uncover, season and simmer for another 10 mins, until the lentils are cooked. Add the juice of 1 lime. Meanwhile, heat a drizzle more oil in a frying pan. Chop a 226g pack paneer into cubes and fry until golden. Serve the dhal in bowls topped with the paneer and some coriander.

GOOD TO KNOW calcium • fibre • iron • 2 of 5-a-day • gluten free

PER SERVING (5) 547 kcals • fat 32g • saturates 19g • carbs 34g • sugars 5g • fibre 7g • protein 27g • salt 0.1g