Lentil Curry with Prawns (LF)

Lentil Curry with Prawns (LF)

 

Ingredients - curry

  • 2 tbsp coconut oil

  • 1 red onion, chopped finely – could try without?

  • 2 green chillis finely chopped, deseeded, optional

  • 1 tbsp cumin seeds

  • 1 tsp ground coriander

  • 1 tbsp black mustard seeds

  • 1 tsp turmeric

  • 6 cardamom pods, seeds removed and ground

  • 200g red split lentils, rinsed

  • 1 x 400ml tin coconut milk

  • 500 ml veg stock

  • 300g raw king prawns

  • 100g baby spinach, washed

  • 1-2 lemons, squeezed, to taste

Ingredients - topping

  • 100g toasted cashew nuts, roughly chopped, optional

  • 1 green chilli, deseeded, optional

  • 1-2 tbsp Greek yoghurt, optional

  • 1/2 lemon, squeezed

  • A big handful of coriander, chopped

Method

1.    In a deep frying pan, heat the oil gently and add the onion and let cook for 5 minutes or so until they soften.

2.    Add the chilis and let cook for another few minutes

3.    Add the coriander, cumin and mustard seeds. When the mustard seeds start to pop, stir in the ground turmeric and cardamom

4.    Quickly add the lentils, coconut milk and stock to the pan. Bring the dahl to the boil and then turn the heat down to a gentle simmer. Cook for 25-30 minutes, until the lentils have softened.

5.    With 10 left on the cooking time, add the raw king prawns to the dahl and stir

6.    Meanwhile prep the topping, adding all ingredients into a small bowl and stir. Set aside.

7.    For the final few minutes of cooking, add the spinach leaves and lemon juice. Let the spinach wilt a little.

8.    Serve the curry in bowls, add the toppings and enjoy!

 

Note: if you suspect lentils don’t agree with you, half your portion of the dahl and add a little rice and more of the prawns.