King prawn dhansak

King prawn dhansak
  • Serves: 1
  • Prep time: 10 minutes
  • Ready in: Less than 30 Minutes
  • Difficulty Rating: 1
  • * Freezer friendly
  • SP Perfect for Extra Easy SP
  • Syns per serving:

Filling lentils are at the heart of this colourful curry flavoured with mild spices, garlic and ginger.


  • Low-calorie cooking spray
  • 1 shallot, thinly sliced
  • 1 yellow pepper, deseeded and roughly chopped
  • 1 garlic clove, crushed
  • 1cm piece root ginger, peeled and grated
  • 1 tsp tandoori curry powder
  • ½ x 400g can green lentils, drained and rinsed
  • 5 cherry tomatoes, halved
  • 100ml boiling vegetable stock
  • 100g peeled raw king or tiger prawns
  • 50g baby spinach leaves
  • Salt and freshly ground black pepper
  • Coriander sprigs, to serve
  • Lemon wedges, to serve


  1. Spray a non-stick saucepan with low-calorie cooking spray and place over a medium heat. Add the shallot and yellow pepper and cook for 3-4 minutes or until beginning to soften, stirring occasionally. Stir in the garlic, ginger and tandoori curry powder and cook for a further 1-2 minutes.
  2. Add the lentils, tomatoes and stock, bring to the boil over a high heat then reduce the heat to low and simmer for 4-5 minutes. Stir in the prawns and scatter over the spinach, then cover and cook for 3 minutes, or until the prawns are pink and the spinach has wilted.
  3. Season to taste and stir well, then scatter over the coriander sprigs and serve hot with lemon wedges.

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