King Prawn Dhansak

Dhansak is originally a Persian curry. I don't think this is a very authentic version - I've tweaked the recipe over the years and added king prawns (you could use chicken, or add veggies instead for a vegetarian dish). But it is full of gorgeous flavours, foolproof and so tasty.

Ingredients (Serves 4)
200g lentils
3 garlic cloves, crushed
3cm piece ginger, finely grated
2 onions, finely diced
1 tsp ground coriander
1 tsp ground cumin
2 tsp garam masala
1 tsp ground turmeric
1 tsp chilli powder
400g tin chopped tomatoes
400g raw king prawns
2 tbsp mango chutney
A handful of roughly chopped coriander leaves

Bring the lentils to the boil in a saucepan with a litre of water, cover and simmer for 20-25 mins until the lentils are soft.

Blitz the ginger, garlic and a little water to make a paste. Heat some oil in a pan (I use a generous amount of coconut oil), add the onions stirring until lightly browned then add the ginger and garlic paste and spices.

After 2-3 minutes tip the cooked lentils into the pan, add the tomatoes and leave to simmer for about 5 minutes.

Stir in the king prawns and mango chutney. When all of the prawns have turned pink, take off the heat and stir in the coriander leaves.

Serve with chapattis, rice or cauliflower rice, get your curry fix knowing you are having a really healthy meal.