Prawn, Courgette and Lentil Curry

Nutrition per serving

Calories 611 kcal
Protein 53.1 g
Carbs 56.7 g
Fats 19.4 g
Saturated Fat Login
Monounsaturated Fat Login
Polyunsaturated Fat Login
Sugars Login
Fiber Login
Sodium Login

Ingredients

Login Coconut Oil
Login Red Onion
Login Courgette (Zucchini)
Login Red Chilli Pepper
Login Mild Curry Paste
Login Chopped Tomatoes (canned)
Login Prawns
Login Fresh Coriander
Login Microwave Brown Rice

Preparation

1.     Use curry paste like Patek’s rogan josh or bhuna. Slice red chilli and be careful with seeds if require milder taste. Ensure red onion and courgette are diced. Roughly chop coriander leaves.
2.     Heat coconut oil in a wok with medium to high heat.
3.     Add the onion and courgette, chilli as appropriate to the wok and stir-fry until starting to soften.
4.     At same time prepare lentils in microwave according to packet instructions.
5.     Add the curry paste and fry for 30 seconds before adding the chopped tomatoes.
6.     Bring to the boil, then add the prawns and lentils. Allow to simmer for 1 minute or until the lentils are warmed through and the prawns are cooked and pink.
7.     At same time cook rice in microwave according packet instructions.
8.     Stir the coriander through the curry and plate with the rice.


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