Butter Paneer, Lentil and Tomato Curry with Basmati Rice and Mustard Seed Green Beans | Prepped in 40 Minutes
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. See the original recipe here.
Allergens: Mustard, Milk
Difficulty: Easy
Ingredients (2 servings)
- 2 Garlic Cloves
- 150g Basmati Rice
- 1 sachet Tandoori Masala Mix
- 50g Korma Curry Paste (Contains Mustard)
- 180ml Coconut Milk
- 15g Vegetable Stock Paste
- 100g Red Split Lentils
- 125g Baby Plum Tomatoes
- 150g Green Beans
- 1 sachet Mustard Seeds (Contains Mustard)
- 40g Mango Chutney
- 226g Paneer (Contains Milk)
Not Included in Your Delivery:
- 300ml Water for the Rice
- 300ml Water for the Curry
- 1 tbsp Oil for Cooking
- 20g Butter
Nutrition Values (per serving)
- Energy: 1281 kcal
- Fat: 67.5 g (Saturated: 40.2 g)
- Carbohydrates: 122.2 g (Sugar: 25.2 g)
- Protein: 47.6 g
- Salt: 4.17 g
Utensils
- Garlic Press
- Medium Saucepan
- Lid
- Large Saucepan
- Aluminum Foil
- Large Frying Pan
- Fork
Step-by-Step Instructions
- Cook the Rice: Peel and grate the garlic. Pour the water for the rice (see ingredients) into a medium saucepan with 0.25 tsp salt. Stir in the rice and bring to a boil. Once boiling, cover and cook for 10 minutes, then remove from the heat and leave covered for another 10 minutes.
- Build the Flavour: Heat a large saucepan over 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 minutes. Stir in the coconut milk, vegetable stock paste, and water for the curry (see ingredients). Bring to a boil, then add the lentils. Reduce heat, cover, and simmer for 20-25 minutes.
- Cook the Paneer and Lentils: Stir the lentils occasionally to prevent sticking. If too dry, add a splash of water. Meanwhile, halve the tomatoes, trim and cut the green beans into thirds, and cube the paneer. Heat oil (see ingredients) in a frying pan over medium-high heat. Add the paneer, season, and fry until golden, 5-8 minutes, turning regularly. Transfer to a plate lined with paper towel.
- Fry the Beans: After 10 minutes, add the tomatoes to the lentil pan and simmer for another 10-15 minutes. Meanwhile, heat oil in a frying pan over medium-high heat. Add the green beans, season, and stir-fry for 2-3 minutes. Stir in the mustard seeds and cook for 1 minute. Add a splash of water, cover, and cook for 4-5 minutes until tender.
- Finishing Touches: Once the lentils are cooked, stir in the mango chutney and butter until melted. Top with the paneer and remove from the heat. Adjust seasoning as needed.
- Serve Up: Fluff up the rice and divide between bowls. Top with the butter lentil curry and mustard seed green beans.
Chef’s Tip
For extra creaminess, stir a spoonful of yogurt into the curry before serving.
