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To a medium-sized saucepan, add the olive oil, onions and garlic. Cook for a few minutes to soften.
Add the paprika and curry powder and mix well before adding the sweet potato chunks, lentils and carrot.
Add the coconut milk and stock, bring to the boil, then reduce to a simmer.
Cook for 15-20 minutes until the lentils are tender.
Stir through the spinach at the end.
If eating now: Fry the paneer chunks in a little oil and serve on top of the dahl.
Ready to freeze: Once cooled, pour into a labelled freezer bag, add the paneer to a smaller bag and slot inside. Freeze flat.
Cooking from frozen: Remove from the freezer and leave to fully defrost. Once defrosted, reheat until piping hot. Fry the paneer in a little oil until golden then add on top of the dahl.