Prawn, red lentil and cauliflower curry
2
Points®
Total time: 35 min • Prep: 10 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
This speedy South-Asian prawn curry has added fibre with cauliflower and lentils.
Ingredients
Olive oil
3 tsp
Brown onion
1 medium, thinly sliced
Garlic
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
Cauliflower
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
⅓ cup(s), (80g)
Instructions
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.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.