Easy prawn and lentil curry is one of our favourite options for when you’re in a hurry! It’s really filling, healthy and so easy to make. Lentils are high in fibre and have so many nutrients, they’re a low-calorie pulse and have virtually no fat so you can’t go wrong with them! This curry is the perfect recipe for a speedy dinner or lunch, but it’s actually just as nice if you want to leave the prawns out and have it as a side dish to an Indian feast. Depending on how much heat you can handle, you might want to leave the chilli out, or you can add more if you like your curry a bit more fiery!
- 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
- 1x400g tin half-fat coconut milk
- 300g raw peeled king prawns
- 250g fresh baby spinach
- A large handful coriander leaves, finely chopped
- Natural yogurt, chilli or mango chutney, to serve
Heat the oil in wide pan, cook the onion for 5 mins 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 mins or until cooked through – add another splash of water if it starts to look dry.
Add the prawns for the last 5 mins of the cooking time, then stir in the spinach – remove from the heat once it’s wilted. Stir in the coriander and serve with yogurt and chutney.
If you don't have any prawns, you can just as easily sliced chicken breast instead