INGREDIENTS:
100g dried lentils
3 tbsp sunflower oil
1 large onion, finely chopped
6 garlic cloves, chopped or grated
Thumb-sized piece of ginger, peeled and chopped/grated
1/4 tsp ground turmeric
1/4 tsp chilli powder1 tbsp cumin seeds
1 tbsp ground coriander
1 tbsp tomato purée
1 tsp tamarind paste or lemon juice (optional)
400g can chopped tomatoes or passata
1 chicken or vegetable stock cube
1 tbsp garam masala
200g raw or frozen prawns
Fresh coriander to serve
Coriander and sliced red onions to garnish.
METHOD:
STEP 1
Rinse the lentils a few times, then tip into a bowl, cover with cold water and leave to soak.
Meanwhile, heat 2 tbsp oil in a shallow casserole or sauté pan, and cook the onion with a pinch of salt for 10 mins until it starts to turn golden.
Add the garlic, ginger, turmeric, chilli powder, cumin seeds and ground coriander, and cook for 3 mins until the mixture is sticky.
Stir in the tomato purée and tamarind, if using, followed by the chopped tomatoes. Simmer for 8-10 mins until you have a thick paste.
STEP 2
Rinse the soaked lentils again until the water runs clear, then drain. Stir the lentils into the tomato base, then tip in 600ml water (use some to swill out the tomato can) and the stock cube.
Bring to the boil, then reduce the heat to a gentle simmer, cover and cook, stirring occasionally, for 50 mins, topping up with more water if needed, until the lentils are soft and have started to cook down into the sauce.
Tip in the prawns and cook for another 5 mins (10 mins if prawns are frozen).
Season with salt to taste, then drizzle with the rest of the oil and stir briefly.
Stir through the garam masala. Can now be left to cool completely, then chilled for up to three days or frozen for up to six months.
Calories per serving | Fat | Carbs | Sugar | Fibre | Protein |
267 | 11g | 25g | 9g | 6g | 15g |
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