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gingerbitch
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Preheat oven to 200c.
Toss the tomatoes with the cumin seeds, honey, lemon zest & a drizzle of olive oil.
Roast for 18-25 minutes until bursting.
If using, add the cashews for the final 7 minutes.
Heat ½ tbsp of butter in a pan.
Once melted, add the paneer and fry on a medium-high heat until golden.
Remove from the pan & set aside.
Melt the remaining butter in the same pan.
Add in the onion & gently sautee until softened.
Briefly stir through the garlic, ginger, chilli & spices until fragrant.
Add in the spinach with 3 tbsp of water and stir until almost completely wilted.
Pour in the coconut milk & lemon juice.
Stir to combine, before blending until smooth.
Return to the heat & add in the roasted tomatoes, cooked paneer, & lentils.
Season well.
Heat through then serve topped with the toasted cashews & scoop up with a warm flatbread.