This easy prawn and lentil curry is one of our favourite options for when you need to get dinner on the table in a hurry. It's really filling, healthy and so easy to make. Lentils are high in fibre and are packed with nutrients - they're a low-calorie, high-protein pulse and have virtually no fat, so you can't go wrong with them. Depending on how much heat you can handle, you might want to leave the chilli out, or add more if you like your curry a bit more fiery!
Energy: 1506kJ per serving
Saturated Fat: 7g
- ½ tbsp sunflower oil
- 1 onion, finely chopped
- 1½ tbsp mild curry paste
- ¾ tsp fennel seeds
- ½-1 red chilli, seeds removed and finely chopped
- 200g split red lentils, rinsed
- 400g tin low-fat coconut milk
- 300g raw peeled king prawns
- 250g fresh baby spinach
- A large handful coriander leaves, finely chopped
- Natural yoghurt, chilli or chutney, to serve
- Heat the oil in wide pan, cook the onion for 5 minutes or until softened and golden. Add the curry paste, fennel seeds and chilli, mix well and fry for another min.
- Stir in the lentils, coconut milk and 150ml of water, bring to the boil, then leave to simmer for 20 minutes or until cooked through – add another splash of water if it starts to look dry.
- Add the prawns for the last 5 minutes of the cooking time, then stir in the spinach – remove from the heat once it’s wilted. Stir in the coriander and serve with yoghurt and chutney.
Notes: This curry is the perfect recipe for a speedy dinner or lunch, but it's just as nice if you'd like to leave the prawns out and have it as a side dish to an Indian feast or a vegetarian main meal.
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