Butter Paneer, Lentil and Tomato Curry
with Basmati Rice and Mustard Seed Green Beans
Butter curries are a crowd-pleasing Indian dish, with a recognisable and delicious tomato and butter curried sauce. Here, we're heroing veg and the humble lentil for a vegetarian twist on a classic recipe.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2 unit(s)
Garlic Clove
150 grams
Basmati Rice
1 sachet(s)
Tandoori Masala Mix
50 grams
Korma Curry Paste
(Contains Mustard)
180 milliliter(s)
Coconut Milk
15 grams
Vegetable Stock Paste
100 grams
Red Split Lentils
125 grams
Baby Plum Tomatoes
150 grams
Green Beans
1 sachet(s)
Mustard Seeds
(Contains Mustard)
40 grams
Mango Chutney
226 grams
Paneer
(Contains Milk)
Not included in your delivery
300 milliliter(s)
Water for the Rice
300 milliliter(s)
Water for the Curry
1 tbsp
Oil for Cooking
20 grams
Butter
Nutritional information
Utensils
Instructions
Peel and grate the garlic (or use a garlic press).
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and 0.25 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Meanwhile, heat a large saucepan on medium-high heat with a drizzle of oil.
Once hot, add the garlic, tandoori masala mix and korma curry paste. Cook until fragrant, 1-2 mins.
Pour in the coconut milk, veg stock paste and water for the curry (see pantry for amount).
Stir to combine and bring to the boil. Stir through the red split lentils, then turn the heat down to medium-low and cover with a lid or foil.
Simmer until the lentils are tender, 20-25 mins.
Stir occasionally to make sure the lentils aren't sticking to the bottom of the pan. Add a splash of water if the curry gets too dry.
Meanwhile, halve the baby plum tomatoes. Trim and cut the green beans into thirds. Cut the paneer into 1cm cubes.
Heat the oil (see pantry for amount) in a frying pan on medium-high heat. Once hot, add the paneer to the pan, season with salt and pepper. Fry until golden all over, 5-8 mins. Turn regularly to brown them evenly. Once the paneer is golden, transfer to a plate lined with kitchen paper.
After 10 mins, remove the lid from the lentil pan and stir through the tomatoes. Continue to simmer for another 10-15 mins.
Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the green beans. Season with salt and pepper, then stir-fry until starting to char, 2-3 mins. Stir in the mustard seeds and cook for 1 min.
Add a splash of water and immediately cover with a lid or some foil. Cook until the beans are tender, 4-5 mins. Remove from the heat.
Once the lentils are cooked, stir through the mango chutney and butter (see pantry for amount) until melted. Top with the paneer. Remove from the heat.
Taste and season with salt and pepper if needed.
Add a splash of water if it's a little thick.
When everything's ready, fluff up the rice with a fork and share between your bowls.
Top with the butter lentil curry and mustard seed green beans.
Enjoy!
