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 choppeda
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.
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.