Prawn, red lentil & cauliflower curry
1 large, thinly sliced
2 clove(s), chopped
1 inch slice(s), chopped
Rogan Josh Paste
1 can(s), large
Vegetable stock cube(s)
1 cube(s), made with 400ml hot water
Split Red Lentils, dry
King Prawns, Raw
Low Fat Natural Yogurt
- Heat the oil in a pan over a low-medium heat, add the onion, garlic and ginger and cook for 5 minutes. Add the rogan josh paste, the chopped tomatoes, stock and the red lentils. Bring to a simmer, then add the cauliflower florets and cook for 15 minutes.
- Stir in the prawns and spinach, for the last 3 minutes of cooking time, 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.