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Photo of Prawn, red lentil & cauliflower curry by WW

Prawn, red lentil & cauliflower curry

3
Points® value
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, thinly sliced

Garlic

2 clove(s), chopped

Root Ginger

1 inch slice(s), chopped

Rogan josh paste

20 g

Tinned Tomatoes

1 can(s), large

Vegetable stock cube

1 cube(s), made with 400ml hot water

Split Red Lentils, dry

100 g

Cauliflower, Raw

300 g, small florets

King Prawns, Raw

300 g

Spinach

100 g, young leaf

Coriander, fresh

1½ 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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