Prawn, red lentil & cauliflower curry
7
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
With its delicious and unique South-East Asian flavouring, this speedy curry makes a great family dinner.
Ingredients
Olive Oil
1 tablespoon(s)
Onion
1 large
Garlic
2 clove(s)
Root Ginger
1 inch slice(s)
Rogan josh paste
20 g
Tinned Tomatoes
1 can(s), large
Vegetable stock cube
1 cube(s)
Split Red Lentils, dry
100 g
Cauliflower, Raw
300 g
King Prawns, Raw
300 g
Spinach
100 g
Coriander, fresh
1.5 teaspoon(s)
Low Fat Natural Yogurt
80 g
Instructions
1
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.
2
Stir in the prawns and spinach, for the last 3 minutes of cooking time, 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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