Prawn, red lentil and cauliflower curry
6
Points®
Total time: 20 min • Prep: 5 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Ingredients
Olive Oil
1 tablespoon(s)
Onion
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
1 cube(s)
Split Red Lentils, dry
100 g
Cauliflower, Raw
300 g, florets
Prawns, Raw
300 g
Spinach
100 g
Coriander, fresh
4 teaspoon(s), chopped
Low Fat Natural Yogurt
80 g
Mini naan
4 individual
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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