Hearty one-pot wonders are just the thing to accompany darker, frostier evenings for a much-needed kick of warmth! Why not unleash your culinary creativity with our cheap and easy to make Prawn & Lentil curry? This dish is perfect for solving any weeknight dinner dilemma.
Prep – 30 mins
Cook – 1.15 hours
100g dried red lentils
3 tbsp sunflower oil
1 finely chopped large onion
6 grated garlic cloves
A thumb-sized piece of ginger, chopped
¼ tsp ground turmeric
¼ tsp chilli powder
1 tbsp cumin seeds
1 tbsp ground coriander
1 tbsp tomato purée
1 tsp tamarind paste or lemon juice
400g can chopped tomatoes or passata
1 chicken or vegetable stock cube
1 tbsp garam marsala
200g raw or cooked prawns
green chillies, coriander and pickled red onions, to serve
First, rinse the lentils a few times, tip into a bowl, cover with cold water and leave to soak as you make the rest of the recipe. Meanwhile, heat 2 tbsp oil in a shallow sauté pan, and cook the onion with a pinch of salt for 10 mins until golden.
Add the garlic, ginger, turmeric, chilli powder, cumin seeds and ground coriander, and cook for 3 mins until sticky. Stir in the tomato purée and tamarind or lemon juice, followed by the chopped tomatoes. Simmer for 8-10 mins until you have a thick paste.
Continue to rinse the soaked lentils until the water runs clear and drain. Stir the lentils into the tomato base, then tip in 600ml water and the stock cube. Bring to the boil, then reduce the heat to a gentle simmer, cover and cook, stirring occasionally, for 50 mins-1 hr, topping up with more water if needed, until the lentils are soft and have started to cook into the sauce. Stir through the tablespoon of garam masala.
Next, cook the prawns and reheat the sauce until simmering, then tip in the prawns and cook for another 5 mins. Season with salt to taste, then drizzle with the rest of the oil and stir briefly. Slice the green chillies and sprinkle over with a few coriander leaves, then scatter with pickled onions as per your preference!
The Front Row Team x
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