Spinach dhal with paneer

• red lentil↗250g g
• sunflower oil↗1 tbsp tbsp
• garlic clove↗1

  crushed

• finger-tip piece fresh root ginger

  grated

• garam masala↗2 tsp tsp
• ½ a 400ml can reduced-fat coconut milk
• paneer200g g

  cut into 2cm cubes

• baby spinach↗100g g

  leaves

• few coriander

  leaves

Step-by-step instructions

1. 1

   Boil lentils for 8-12 mins, then drain. Meanwhile, heat the oil in a pan and gently cook the garlic, ginger and garam masala for 2-3 mins. Reserve 2 tbsp of the coconut milk, add the rest to the pan with the lentils and simmer for 5 mins.

2. 2

   Heat grill to high. Arrange the cubed paneer on a foil-lined baking sheet and grill for 5 mins, turning once, until golden.

3. 3

   Stir spinach into lentil mix and gently cook until just wilted. Divide between bowls, then top with the paneer and reserved coconut milk. Scatter over coriander and serve with naan bread.