The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Creamy Spinach & Coconut Paneer Dhal
We think you'll love this creamy coconut dhal. Starring fresh paneer cheese and fibre-rich lentils, simmering in a rich curry, infused with warm spices. Vibrant tomatoes and green leafy spinach are your veg of choice. Garnish with tangy lemon, fresh coriander and crunchy spring onions to complete the dish.
High protein
1/3 daily fibre
8 plants
Serving size
Ingredients
- 40g creamed coconut (use half)
- 1 unwaxed lemon (use half)
- 2 spring onion
- 80g red split lentils (use half) (red split lentils (100%))
- 1 onion (use half)
- 3 garlic clove
- 80g baby spinach (use half)
- 1 tsp turmeric
- 225g paneer (use half) (Milk) (cow's milk, milk protein, acidity regulator: citric acid.)
- 4cm fresh ginger (use half)
- 110g baby tomatoes (use half)
- 2 tsp garam masala (use half) (Coriander, Cinnamon, Garlic powder, Ground Ginger, Pimento, Cumin, Clove, Ground Black Pepper, Turmeric, Ground Cardamom, Cayenne)
- 1 handful of fresh coriander (use half)
Nutritional Information
Calories: 631
Protein: 44g
Carbs: 48g
Fat: 32g
Ingredients
- 2 tsp garam masala (Coriander, Cinnamon, Garlic powder, Ground Ginger, Pimento, Cumin, Clove, Ground Black Pepper, Turmeric, Ground Cardamom, Cayenne)
- 1 unwaxed lemon
- 225g paneer (Milk) (cow's milk, milk protein, acidity regulator: citric acid.)
- 40g creamed coconut
- 1 tsp turmeric (use half)
- 1 handful of fresh coriander
- 80g baby spinach
- 80g red split lentils (red split lentils (100%))
- 2 spring onion
- 110g baby tomatoes
- 3 garlic clove
- 4cm fresh ginger
- 1 onion
Nutritional Information
Calories: 612
Protein: 42g
Carbs: 45g
Fat: 32g
Creamy Spinach & Coconut Paneer Dhal
We think you'll love this creamy coconut dhal. Starring fresh paneer cheese and fibre-rich lentils, simmering in a rich curry, infused with warm spices. Vibrant tomatoes and green leafy spinach are your veg of choice. Garnish with tangy lemon, fresh coriander and crunchy spring onions to complete the dish.
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Cooking Instructions
Before you start
- Boil a half-full kettle
- Pull out a large frying pan, a measuring jug & a grater
Get started
- Finely chop or crush the garlic. Finely grate the ginger. Finely dice the onion. Halve the tomatoes
- Dissolve the creamed coconut in 500ml boiling water (250ml for 1 person)
Combine the flavours
- Heat the large frying with 1 tbsp oil on a medium heat (we used the 30cm HexClad Hybrid Pan). Once hot, add the onion, garlic and ginger, then cook for 4-5 mins, until beginning to soften
- Add the garam masala and the half pack of turmeric, and cook for a further 2 mins
- Add the lentils and creamed coconut mixture, then simmer for 15-17 mins, until the lentils are beginning to soften. Add a splash of water if it becomes too dry
Finish the prep
- Meanwhile, finely slice the spring onions. Roughly chop the coriander
- Rinse the spinach. Cut the paneer into 2cm cubes. Cut the lemon into wedges
Bring everything together
- Add the spinach, paneer, tomatoes, half the spring onions and half the coriander to the lentil pan. Stir for 1-2 mins, until the spinach has wilted and paneer is hot. Season with salt and pepper
Plate up
- Serve the paneer dhal garnished with the remaining coriander, spring onions and the lemon wedges
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