Prawn, red lentil and cauliflower curry
1 medium, thinly sliced
1 inch slice(s), peeled and chopped
Patak's Curry Paste Rogan Josh Paste
400 g, chopped
Vegetable stock cube(s)
Split Red Lentils, dry
300 g, florets
4 teaspoons, chopped
Low Fat Natural Yogurt
WW Mini Plain Naans
- 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.
- For the last 3 minutes, stir in the prawns and spinach, then season to taste.
- Stir half of the coriander through the curry, then serve garnished with the remaining chopped coriander and a dollop of yogurt.