Cauliflower, Lentil, and Paneer Curry

Okay, so this isn’t a traditional curry by any stretch of the imagination. It combines Indian elements – lentils and paneer cheese – with Thai ones – coconut milk and curry paste – and with other ones – cauliflower and fennel. But that doesn’t mean it isn’t good nonetheless. The flavours all work well together and the dish is very healthy, if a bit flatulence-inducing. So don’t eat it before a romantic evening.

Incidentally, paneer is great to use in cooking. It softens when cooks and takes on all the flavours you throw at it. Plus, it’s completely vegetarian.

Ingredients:
½ cup puy lentils (or other lentils according to preference)
water
rice (I usually go for brown basmati)
1 head cauliflower
1 fennel (onion would be fine too)
oil
4-6 tbsp red curry paste (depends on how hot you like it)
1 container paneer cheese
1 tin coconut milk
onion seeds or mustard seeds (depends on the seasoning you want; I have been having an onion seed kick lately), optional

Instructions:
1. Wash the lentils and cook over low heat for about 30 minutes. Wash the rice and cook over low heat for about 25 minutes.
2. Meanwhile, wash and chop the cauliflower. Dice the fennel. Fry lightly in oil for about 10 minutes, then add the curry paste.
3. Dice the paneer cheese and add it to the pan as well. Fry for another 7-9 minutes, then add some of the coconut milk. Add a dash of coconut milk to the rice as well.
4. When the lentils are ready, add them to the cauliflower mixture. Season with onion seeds, if desired.
5. Add the rest of the coconut milk to the curry and cook for another few minutes.
6. Serve the curry over the rice.