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Prawn, red lentil and cauliflower curry

Prawn, red lentil and cauliflower curry

Total Time
35 min
10 min
25 min
This speedy South-Asian prawn curry has added fibre with cauliflower and lentils.


Olive oil

3 tsp

Brown onion

1 medium, thinly sliced


2 clove(s), chopped

Fresh ginger

1 tbs, (2cm piece) chopped

Indian curry paste

1 tbs, rogan josh variety

Canned diced tomatoes

400 g, (1x400g can)

Vegetable stock cube

1 individual, to make 400ml liquid stock

Dry lentils

100 g, red variety, rinsed, drained


300 g, cut into florets

Raw peeled prawns

300 g, peeled, tails intact

Baby spinach

100 g

Fresh coriander

¼ cup(s), chopped

99% fat-free, plain or natural yoghurt, unsweetened

cup(s), (80g)


  1. Heat oil in a large saucepan over medium-low heat. Cook onion,garlic and ginger, stirring, for 5 minutes or until softened. Add curry paste, tomatoes, stock and lentils and bring to the boil. Add cauliflower. Reduce heat and simmer for 15 minutes or until lentils are tender, adding prawns and spinach for last 3 minutes of cooking. Season with salt and pepper. Stir through half the coriander.
  2. Serve curry sprinkled with remaining coriander and a dollop of yoghurt.


TIPS: You can use any Indian curry paste, such as korma, madras or vindaloo. Store leftovers in an airtight container in the fridge for up to 2 days. Add 2 tbs chopped (unsalted) roasted cashews to garnish (contains nuts). Swap prawns for 300g firm white fish fillets (cut into 3cm pieces).