This protein packed prawn curry makes a delicious family meal. It contains red lentils, which are full of fibre and protein, and prawns which are lean and low in fat.
It is full of flavour from lots of spices like turmeric, cardamom and cinnamon, plus vegetables like tomatoes and onions. This curry actually tastes even better the next day as all the flavours meld together, so it’s a good dish to make in advance if you know you are going to be pressed for time tomorrow.
Ingredients for this one pot prawn curry:
- 2 finely diced onions
- 4 minced garlic cloves
- 2 tbsp ground ginger
- 1 tbsp light brown sugar
- 2 finely diced red chillies
- 2 tsp mustard seeds
- 4 crushed cardamom pods
- 2 tsp mild curry powder
- 1 tsp turmeric powder
- 1 tsp cinnamon powder
- fresh curry leaves
- 200g rinsed red lentils
- 400g raw peeled prawns
- 5 large chopped tomatoes
- 1 tbsp tomato paste
- 625ml vegetable stock
- 400g chopped pineapple
- 1/2 lime, juiced
- fresh coriander, for garnish
- coconut oil, for frying
- salt & pepper
Now that you have all your ingredients ready, take a large, deep sided pot.
It’s time to make your prawn curry!
Heat 2 tbsp of coconut oil in the pan, and fry all the spiceds plus the ginger and chillies until the mustard seeds start popping.
Reduce the heat a little, and cook the spices with the garlic and onions for until softened. Stir in the red lentils, then pour in the stock and stir. Add the tomatoes, tomato paste, pineapple and brown sugar, then bring the whole curry to a boil. Reduce the heat and simmer for 20 minutes, stirring periodically until the lentils and nice and soft.
Add the prawns and the lime juice and simmer for 10 more minutes. If the mixture is getting a bit dry, pour in some more water.
To serve, season with salt & pepper and add more lime juice if needed. Remove the curry leaves and cardamom pods. Plate up and sprinkle with the fresh coriander leaves.
Want a simpler prawn recipe? Try these roasted prawns with garlic and parsley butter
Recipe adapted from super golden bakes