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Paneer & Sweet Potato Dahl

26th May 2026

Our Paneer & Sweet Potato Dahl is a warming, comforting dish packed with wholesome ingredients and gentle flavour, making it a popular choice on the Zebedees menu.

Made with soft sweet potato, lentils, carrots, paneer, and a rich tomato base, this dish is designed to introduce children to mild spices and nourishing plant-based ingredients in a familiar and approachable way. The combination of cumin, garam masala, paprika, and ginger creates a subtle curry flavour that is full of warmth without being overpowering for little ones.

The red lentils provide a natural source of protein and fibre, while the sweet potato and butternut squash add natural sweetness and a creamy texture that children enjoy. Finished with spinach, paneer, cream, and fresh coriander, this dish is both balanced and comforting.

At Zebedees, we believe nursery meals should support children’s development while also encouraging positive relationships with food from an early age. Dishes like this help introduce new flavours, textures, and vegetables in a way that feels familiar and enjoyable.

Whether served with steamed rice, naan bread, or simply enjoyed on its own, our Paneer & Sweet Potato Dahl is a wholesome meal the whole family can enjoy.

For the Curry

  • 2 tbsp oil

  • 1 white onion, finely chopped

  • 3 garlic cloves, crushed

  • 1 tsp ground ginger

  • 1 tsp ground cumin

  • 2 tsp garam masala

  • 2 tsp paprika

  • 1 large sweet potato, peeled and diced

  • 2 carrots, diced

  • 150g red lentils, soaked

  • 500ml water

  • 400g tomato passata

  • 1 tbsp tomato purée

  • 300g butternut squash

  • Juice of 1 lemon

To Finish

  • Small handful of fresh spinach, chopped

  • 200g paneer, cubed or grated

  • 100ml cream or plant cream (add more if needed)

  • Small handful of fresh coriander, chopped

Method

1. Prep the Vegetables

  • Peel the sweet potato and dice into small 1cm cubes.

  • Top and tail the carrots, peel if preferred, then dice to a similar size.

  • Finely dice the white onion.

  • Crush or finely dice the garlic cloves.

  • Soak the red lentils and rinse under cold water.

2. Make the Butternut Squash Purée

  • Dice the butternut squash.

  • Add to a saucepan with a splash of water.

  • Cook for 10–12 minutes until soft.

  • Blend or mash until smooth.

3. Prepare the Sauce Ingredients

  • Measure out the tomato passata and tomato purée.

  • Measure the cream and keep chilled until needed.

  • Ensure the lentils have been rinsed and drained.

4. Start the Curry Base

  • Heat the oil in a large saucepan over a medium heat.

  • Add the onion and cook gently for 5 minutes until softened.

  • Stir in the garlic, ginger, cumin, garam masala, and paprika.

  • Cook for 1 minute until fragrant.

5. Cook the Curry

  • Add the sweet potato, carrots, and red lentils.

  • Pour in the water, tomato passata, and tomato purée.

  • Stir well and bring to a gentle simmer.

  • Cook for around 20 minutes, stirring occasionally.

6. Add the Squash Purée

  • Stir through the butternut squash purée and lemon juice.

  • Simmer for a further 5 minutes until rich and creamy.

7. Finish the Curry

  • Stir in the spinach until wilted.

  • Add the paneer and cream.

  • Warm through gently for 2–3 minutes.

  • Finish with freshly chopped coriander.

Serve With

  • Steamed rice

  • Naan bread

  • Natural yoghurt

  • Mango chutney

At Zebedees, we typically serve this dish with steamed rice for a simple, balanced nursery meal.

Family Tip

For younger children, blend part of the sauce before adding the paneer for a smoother, milder curry texture.

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