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Photo of Prawn, red lentil and cauliflower curry by WW

Prawn, red lentil and cauliflower curry

7 - 9
PersonalPoints™ per serving
Total Time
20 min
Prep
5 min
Cook
15 min
Serves
4
Difficulty
Easy

Ingredients

Olive Oil

1 tablespoons

Onion(s)

1 medium, thinly sliced

Garlic

2 clove(s)

Root Ginger

1 inch slice(s), peeled and chopped

Patak's Curry Paste Rogan Josh Paste

20 g

Tinned Tomatoes

400 g, chopped

Vegetable stock cube(s)

1 cube(s)

Split Red Lentils, dry

100 g

Cauliflower, Raw

300 g, florets

Prawns, Raw

300 g

Spinach

100 g

Coriander, fresh

4 teaspoons, chopped

Low Fat Natural Yogurt

80 g

WW Mini Plain Naans

240 g

Instructions

  1. Heat the oil in a pan over a low- medium heat and cook the onion, garlic and ginger for 5 minutes. Add the rogan josh paste, the chopped tomatoes, stock and the red lentils. Bring to a simmer, add the cauliflower and cook for 15 minutes.
  2. For the last 3 minutes, stir in the prawns and spinach, then season to taste.
  3. Stir half of the coriander through the curry, then serve garnished with the remaining chopped coriander and a dollop of yogurt.

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