One-pot prawn & lentil curry

 

Method 1

Ingredients

100g dried red lentils

3 tbsp sunflower oil

1 large onion

finely chopped

6 garlic cloves

chopped or grated

thumb-sized piece of ginger

peeled and chopped or grated

¼ tsp ground turmeric

¼ tsp chilli powder

(we used Kashmiri chilli powder)

1 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 marsala

200g raw or cooked prawns

(we used tiger prawns)

green chillies

coriander and pickled red onions (see tips), to serve

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-1 hr, topping up with more water if needed, until the lentils are soft and have started to cook down into the sauce. 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 (see below).

step 3

To cook the prawns, reheat the chilled or defrosted frozen sauce in a saucepan until simmering (see below), then tip in the prawns and cook for 5 mins. Season with salt to taste, then drizzle with the rest of the oil and stir briefly. Slice the green chillies and sprinkle these over with a few coriander leaves, then scatter with pickled onions (see recipe below) to serve.

RECIPE TIPS

HOW TO FREEZE

Leave the base sauce to cool completely, then tip into a freezerproof container, cover and freeze. The recipe makes four portions, so you can divide the sauce into four smaller containers if you like. Clearly label and date the sauce containers.

HOW TO DEFROST

Leave at room temperature for about 8 hours. Or to defrost more quickly, tip the frozen block of sauce into a saucepan with a lid. Cover with 200ml boiling water from the kettle, then cover with the lid and cook over a low heat for 30 mins until defrosted. Continue to reheat, uncovered, until piping hot, during which time the added water will evaporate.

HOW TO REHEAT

Once defrosted using the first method above, reheat in a covered pan for 15 mins over a medium heat, stirring every now and again.

ONE-POT VEGAN CURRY

To make the base sauce, use vegan vegetable stock in step 2. You then have plenty of options for adding other vegetables instead of the prawns. We like to add bite-sized chunks of roasted sweet potatoes or squash in step 4. Cook for 8-10 mins, then wilt handfuls of baby leaf spinach through at the end.

ONE-POT CHICKEN & LENTIL CURRY

You can swap the prawns for two chopped chicken breasts. Simmer these in the sauce for 8-10 mins in step 4 until cooked through.

ON THE SIDE... QUICK PICKLED ONIONS

Finely slice 1 red onion and season with salt, then toss with 1 tsp cumin seeds, the juice of ½ lemon and 1 sliced green chilli (optional). Leave for 5 mins to soften, then serve.

Method 2

🍛 One-Pot Prawn & Lentil Curry

⏱️ Ready in: 40 minutes

Serves: 4

🛒 Ingredients:

1 tbsp oil (vegetable, coconut or olive oil)

1 onion, finely chopped

2 garlic cloves, minced

1-inch piece of fresh ginger, grated (or 1 tsp ground ginger)

1 tbsp curry powder (or garam masala)

1/2 tsp ground turmeric (optional)

1/2 tsp chili flakes or fresh chili (adjust to taste)

1 cup dried red lentils (rinsed well)

400ml can of chopped tomatoes

400ml can of coconut milk

2 cups vegetable or chicken stock (or water + stock cube)

300g raw prawns (peeled and deveined – fresh or frozen)

Juice of 1/2 lemon or lime

Salt & pepper, to taste

Fresh coriander (cilantro), for garnish

🥄 Method:

Heat oil in a large pan over medium heat.

Add chopped onion and sauté for 5–6 minutes until soft.

Add garlic, ginger, curry powder, turmeric, and chili flakes.

Stir for 1 minute until fragrant.

Stir in the lentils, chopped tomatoes, coconut milk, and stock.

Bring to a boil, then reduce heat and simmer for 20–25 minutes, stirring occasionally, until lentils are soft.

Once lentils are tender, stir in the prawns.

Simmer for another 5–7 minutes, until prawns are pink and cooked through.

Squeeze in the lemon or lime juice, season with salt and pepper, and stir.

Garnish with fresh coriander and serve with rice, naan, or on its own.

🍽️ Tips:

Frozen prawns: Defrost before adding, or simmer slightly longer.

Add spinach or peas in the last few minutes for extra greens.

No coconut milk? Use Greek yogurt (add at the end off the heat) or cream.