Prawn and Lentil Curry with Pickled Onions
Curry is a great go-to family dinner. You can make it with just about whatever meat and veggies you have on hand, and you can cook a big batch to serve up as an effortless meal throughout the week. If you’re big curry fans like us, you’ll definitely want this one under your belt!
This quick and easy curry is deep and hearty, with a warm spicy undertone and a splash of cooling yoghurt and tangy pickled onions. Perfect for warming up on a rainy day. This recipe comes from Family Home Cook, a 2017 Masterchef contestant, but that doesn’t mean it’s complicated! Making a fantastic curry from scratch has never looked so straightforward.
A great thing about this curry, aside form how quick it is to throw together for a last-minute dinner, is how low calorie it is! Prawns are a great source of low-calorie protein, just like lentils, so this dish is stuffed to the brim with nutrition, but takes it easy on the old waistband. Or leaves room for dessert, depending on your perspective.
Our favourite part of this dish might just be the pickled onions, odd as it sounds. Once you learn how to pickle, you’ll find you can’t stop until you’ve got jars upon jars of pickled goodies. The onions in this recipe would make a smashing topper for a summer salad, or good burger, so it’s worth giving it a go for those alone!
Family Home Cook also has a cracking flatbreads recipe if you want yours to look just like the picture. Plus, learning to make your own bread is very rewarding, and surprisingly easy to do.
This quick and easy curry is deep and hearty, with a warm spicy undertone, a splash of cooling yoghurt and tangy pickled onions. Perfect for warming up on a rainy day.
Ingredients
- 200 g of raw king prawns, peeled and cleaned
- 400 g of tin lentils in water
- 1 tbsp of mild curry powder
- 1 tsp of turmeric powder
- 1 red onion, finely sliced
- 1 tbsp is ginger garlic paste
- 1 chilli, roughly chopped
- 5 tomatoes, roughly chopped
- 1 small handful of fresh coriander, roughly chopped
- 2 tbsps of natural yoghurt
- Pickle Ingredients:
- ½ a red onion, finely sliced
- 150 ml of white wine vinegar
- 1 tbsp of caster sugar
Instructions
- First, make the pickle. Pour the vinegar into a bowl and add the sugar. Add the onions from the pickle ingredients list and stir, ensuring they are completely coated. Set the bowl aside.
- For the curry, heat a frying pan on a low heat, and fry the remaining onions with a dash of salt and a drizzle of oil. Cook for 4-5 minutes, or until the onions soften. Then add the tomatoes, chilli, and the ginger garlic paste. Continue to cook for further 4 minutes.
- Next, add the spices to the pan and cook for a couple more minutes. Add the lentils, including the water from the tin along with the prawns. Increase the heat to medium, and stir occasionally for 5 minutes, or until the curry has thickened slightly and the prawns are cooked.
- Finally, taste the curry and adjust the seasoning to your preference. Sprinkle in some of the coriander and add the yoghurt. Scatter the pickled onions and remaining coriander on top for a splash of colour.
- Garnish with a twist of freshly ground black pepper, and serve hot with a side of flatbreads.
Tips
Credit for photography and the original recipe goes to Family Home Cook