Heat the oil in a medium pot over medium-high heat. Add the
onion, bell pepper, salt and pepper, and cook, stirring often,
until softened, about 3 minutes.
Add the ginger, garlic, and jalapeno, and cook, stirring, a
further minute. Add the curry powder, turmeric, and coriander,
and stir well to coat the vegetables.
Add the broth, coconut milk, and tomato sauce and bring to
a simmer. Add the lentils, sweet potatoes, and edamame,
reduce the heat to low, cover and simmer until the vegetables
are tender, 12 to 15 minutes.
When the vegetables are tender, add the paneer and
simmer until heated through. Taste for seasoning and serve
*Paneer is a firm Indian cheese similar in taste to farmer’s