South Indian Prawn, Tamarind Lentil and Spinach Curry
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Ingredients
- 200 g red split lentils
- 200 g spinach
- 1 tbsp tamarind paste
- 1 onion, finely sliced
- 2 tomatoes
- 1 tsp mustard seeds
- 8 curry leaves
- 2 tbsp coconut oil
- 1 tsp ground turmeric
- 250 g raw king prawns, peeled
Nutrition (per serving)
- Calories
- 324 kcal
- Protein
- 25.3 g
- Carbohydrate
- 35.6 g
- of which sugars
- 6.2 g
- Fat
- 8.6 g
- of which saturates
- 5.9 g
- Fibre
- 5.4 g
- Salt
- 0.41 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Rinse the red split lentils and simmer in 600ml water with the ground turmeric for 15 minutes until soft; mash lightly.
- 2
Heat the coconut oil in a separate pan, add the mustard seeds and curry leaves, and fry for 30 seconds until the seeds pop.
- 3
Add the sliced onion and fry for 6 minutes until softened, then add the chopped tomatoes and cook for 5 minutes.
- 4
Stir the onion mixture and tamarind paste into the lentils, and simmer for 5 minutes.
- 5
Add the spinach and cook for 3-4 minutes until wilted.
- 6
Add the prawns and simmer for 3-4 minutes until they turn pink and are cooked through.
- 7
Serve hot with rice.
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