FREE
This recipe will take you 30 minutes
Serves 1
- 1 cal cooking spray*
- 1 shallot, thinly sliced
- 1 yellow pepper, deseeded and roughly chopped
- 1 garlic clove, crushed
- 1cm piece fresh root ginger, peeled and grated
- 1 level tsp tandoori curry powder*
- 215g can green lentils, drained and rinsed
- 5 cherry tomatoes, halved
- 100ml hot vegetable stock
- 100g peeled raw king or tiger prawns
- 50g baby spinach leaves
- Coriander sprigs, to serve
- Lemon wedges, to serve
- *Search ‘cook’s tips’ in our member features section for need-to-know info on this ingredient.
each serving contains
KCal
377
Carbs
41g
Fibre
14g
Protein
35g
Fat
4.5g
Saturates
0.7g
Sugars
12g
Salt
1.7g
low
medium
high
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