Description
This one-pot prawn and lentil curry is a rich, flavorful dish combining tender red lentils simmered in a spiced tomato-based sauce with succulent prawns. The recipe is simple, hearty, and perfect for a wholesome weeknight meal. It’s versatile too—with options to make it vegan or substitute chicken. Aromatic spices, garlic, ginger, and tangy tamarind balance beautifully, making it an inviting dish served with fresh green chillies, coriander, and pickled onions.
Ingredients
Scale
Lentil Base
- 100g dried red lentils
- 3 tbsp sunflower oil, divided
- 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 (Kashmiri chilli powder recommended)
- 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
Protein
- 200g raw or cooked prawns (tiger prawns preferred)
To Serve
- Green chillies, sliced
- Coriander leaves
- Pickled red onions (see tips)
Pickled Onions (Optional)
- 1 red onion, finely sliced
- Salt to season
- 1 tsp cumin seeds
- Juice of ½ lemon
- 1 sliced green chilli (optional)
Instructions
- Soak Lentils: Rinse the dried red lentils a few times under cold running water. Place them in a bowl, cover with cold water, and leave to soak while preparing the rest of the ingredients.
- Sauté Aromatics and Spices: Heat 2 tbsp of sunflower oil in a shallow casserole or sauté pan over medium heat. Add the finely chopped onion with a pinch of salt and cook for about 10 minutes until the onion begins to turn golden and soft. Add the chopped garlic, grated ginger, ground turmeric, chilli powder, cumin seeds, and ground coriander. Stir and cook the mixture for 3 minutes until it becomes sticky and fragrant.
- Add Tomato Paste and Chopped Tomatoes: Stir in the tomato purée and tamarind paste or lemon juice if using. Then add the canned chopped tomatoes or passata. Simmer this sauce for 8-10 minutes, stirring occasionally, until it thickens into a dense paste.
- Prepare Lentils and Simmer: Drain and rinse the soaked lentils again until the water runs clear. Add the lentils to the tomato sauce base. Pour in 600ml of water (using some to swill out the tomato can for extra flavor) and crumble in the stock cube. Bring the mixture to a boil, then reduce to a gentle simmer, cover, and cook for 50 minutes to 1 hour. Stir occasionally and add more water if needed to keep it sauce-like. The lentils should soften and start to break down, thickening the sauce. Stir in the garam masala toward the end of cooking.
- Cook the Prawns: Reheat the chilled or defrosted lentil sauce in a saucepan until it reaches a simmer. Add the prawns and cook for 5 minutes, until just cooked through. Season with salt to taste, then drizzle with the remaining 1 tbsp sunflower oil and stir briefly.
- Serve: Transfer the curry to serving bowls. Top with sliced green chillies, fresh coriander leaves, and scatter with quick pickled red onions for an added tangy crunch.
- Optional – Prepare Pickled Onions: Thinly slice a red onion and season with salt. Toss with cumin seeds, lemon juice, and a sliced green chilli if desired. Let it sit for at least 5 minutes to soften before serving alongside the curry.
Notes
- You can freeze the base sauce once cooled in freezerproof containers for up to six months. Defrost slowly at room temperature or quickly by steaming with boiling water.
- To reheat defrosted sauce, warm in a covered pan over medium heat, stirring occasionally for about 15 minutes.
- For a vegan version, use vegetable stock and substitute prawns with roasted sweet potatoes or squash, cooking them along with the lentils, and finish with baby spinach.
- To make a chicken and lentil curry, replace prawns with two chopped chicken breasts, simmering in the sauce for 8-10 minutes until cooked through.
- Pickled red onions add a vibrant, tangy contrast but can be omitted if desired.
- Prep Time: 15 minutes
- Cook Time: 1 hour 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Keywords: prawn curry, lentil curry, one-pot meal, Indian spiced curry, easy curry recipe, healthy prawn dish, red lentils, quick pickled onions, garam masala
