250g/9oz red lentils, rinsed
1 tbsp sunflower oil
1 garlic clove, crushed
finger-tip piece fresh root ginger, grated
2 tsp garam masala
½ a 400ml can reduced-fat coconut milk
200g/8oz paneer, cut into 2cm cubes
100g/4oz baby spinach leaves
few coriander leaves
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.
Heat grill to high. Arrange the cubed paneer on a foil-lined baking sheet and grill for 5 mins, turning once, until golden.
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