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 masala

200g raw or cooked prawns (we used tiger prawns)

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

Instructions

Step 1: Rinse the lentils a few times, then place them in a bowl. Cover with cold water and leave to soak while you prepare the other ingredients.

Step 2: Heat 2 tbsp of the sunflower oil in a shallow casserole or sauté pan. Add the chopped onion with a pinch of salt and cook for about 10 minutes, stirring occasionally, until golden.

Step 3: Add the garlic, ginger, turmeric, chilli powder, cumin seeds, and ground coriander to the pan. Cook for 3 minutes until the mixture becomes sticky and fragrant.

Step 4: Stir in the tomato purée and tamarind paste if using, then add the chopped tomatoes. Let it simmer for 8-10 minutes until the sauce thickens to a paste-like consistency.

Step 5: Rinse the soaked lentils again until the water runs clear, then drain them thoroughly.

Step 6: Add the lentils to the tomato base, then pour in 600ml water (using some to rinse out the tomato can) and crumble in the stock cube. Bring to a boil, then reduce heat to a gentle simmer. Cover and cook for 50 minutes to 1 hour, stirring occasionally and adding water if needed, until the lentils are soft and the sauce thickens.

Step 7: Stir in the garam masala. At this point, the curry can be cooled and refrigerated for up to three days or frozen for up to six months.

Step 8: To serve, reheat the curry until simmering. Add the prawns and cook for 5 minutes, or until they turn pink and are cooked through. Season with salt to taste, drizzle with the remaining oil, and stir briefly.

Step 9: Garnish with sliced green chillies, fresh coriander leaves, and pickled red onions. Serve hot.

Tips & Variations

To make this curry vegan, use vegetable stock and replace prawns with roasted sweet potatoes or squash. Cook the vegetables for 8-10 minutes and add baby spinach at the end to wilt.

Swap prawns for chopped chicken breasts and simmer in the sauce for 8-10 minutes until cooked through.

Quick pickled onions add a bright, tangy contrast: thinly slice 1 red onion, season with salt, toss with 1 tsp cumin seeds, juice of ½ lemon, and a sliced green chilli. Let sit for 5 minutes before serving.

Freeze the base sauce in portions for easy future meals. Defrost slowly at room temperature or quickly in a saucepan with boiling water, reheating thoroughly before adding prawns.

Storage

Store the base curry sauce in an airtight container in the fridge for up to three days or freeze for up to six months. To reheat, thaw completely and warm gently on the stove, stirring occasionally. Add the prawns only after the sauce is hot, cooking them through in about 5 minutes to prevent overcooking.

FAQs

Can I use canned lentils instead of dried?

While you can use canned lentils to save time, they are softer and break down more quickly. Adjust cooking times and add them near the end to prevent the curry from becoming too mushy.

What can I substitute for tamarind paste?

If you don’t have tamarind paste, lemon juice is a good alternative to add acidity and balance the flavors in the curry. Use an equal amount as a substitute.