This recipe is NOT safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"Where life is colorful and varied, religion can be austere or unimportant. Where life is appallingly monotonous, religion must be emotional, dramatic and intense. Without the curry, boiled rice can be very dull." -C. Northcote Parkinson, Writer
Curry dishes like this one is so simple and flavorful but it has a lot going for it other than that.
The tastes come together well with the savory paneer and lentils combining with the spicy curry. There's a number of levels of sweetness from the veggies and of course the raisins. A great weeknight dish that makes for easy leftovers for lunch or dinner the next day. This is almost a perfect Mediterranean Diet Score recipe with more veggies, great quality oil, legumes, nuts, fruit, and fermented dairy.
Paneer can be a challenge to find in some places but it is so worth it. The cheese is mild with savory notes. It may be bland for some because it has very little, if any, added salt, which makes it a perfect vehicle for a super-flavorful dish like this one.
Servings: 4 | Serving size: about 2 cups
Cooking Time: 30 Minutes
This recipe can easily be multiplied and makes great leftovers.
Place the olive oil in a large skillet over medium high heat.
Add the onion and cook, stirring frequently, for about 3 minutes.
Add the carrots and celery and cook, stirring frequently, for another 3 minutes.
Add the curry powder, ground cumin, ground coriander, garam masala, and optional cayenne and cook for about one minute. Stir frequently.
Add the vegetable stock, water, lentils, pistachios, raisins, salt, and pepper.
Reduce the heat to medium and simmer for about 10 - 15 minutes until the lentils are just cooked.
Add the paneer and cook for about 2 minutes.
Place the spinach leaves in 4 bowls and top with the curried lentils.
Serving size: about 2 cups
|Calories 520||Calories from Fat 189|
|% Daily Value|
|Total Fat 21g||27%|
|Saturated Fat 11g||53%|
|Monounsaturated Fat 3.5g|
|Trans Fat 0g|
|Total Carbohydrates 59g||22%|
|Dietary Fiber 12g||43%|
|Vitamin A 64%||Vitamin C 29%|
|Calcium 11%||Iron 36%|
|Vitamin K 290mcg||Potassium 1100mg|