Creamy Korma Spiced Prawn and Butternut Dal

Name: Creamy Korma Spiced Prawn and Butternut Dal with Chilli and Mustard Seed Cabbage
Total time: 30 min
Yield: 2
Cuisine: Indian
Ingredients: 300 grams Diced Butternut Squash; 1 unit(s) Leek; 2 unit(s) Garlic Clove**; 50 grams Korma Curry Paste; 180 milliliter(s) Coconut Milk; 10 grams Vegetable Stock Paste; 100 grams Red Split Lentils; 150 grams Shredded Savoy Cabbage; 1 sachet(s) Mustard Seeds; 1 pinch Chilli Flakes; 150 grams King Prawns; ½ tsp Sugar; 300 milliliter(s) Water for the Dal; 20 grams Butter

with Chilli and Mustard Seed Cabbage

Get 50% off 1st box + free dessert for life!

Dal isn't just the name for the dish, but also the lentils that make it. With warming korma spices and seasonal butternut squash, our Creamy Korma Spiced Prawn and Butternut Dal heroes prawns and pulses as well as veg.

Tags:

Low Carb

•Lower Carb

•Calorie Smart

Allergens:

Mustard

•Crustaceans

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total30 minutes

Active 25 minutes

DifficultyEasy

Ingredients

serving amount

300 grams

Diced Butternut Squash

1 unit(s)

Leek

2 unit(s)

Garlic Clove**

50 grams

Korma Curry Paste

(Contains: Mustard)

180 milliliter(s)

Coconut Milk

10 grams

Vegetable Stock Paste

100 grams

Red Split Lentils

150 grams

Shredded Savoy Cabbage

1 sachet(s)

Mustard Seeds

(Contains: Mustard)

1 pinch

Chilli Flakes

150 grams

King Prawns

(Contains: Crustaceans)

Not included in your delivery

½ tsp

Sugar

300 milliliter(s)

Water for the Dal

20 grams

Butter

Nutritional information

Energy (kJ)2684 kJ

Energy (kcal)642 kcal

Fat30.9 g

of which saturates19.6 g

Carbohydrate56.6 g

of which sugars19.5 g

Dietary Fibre25.5 g

Protein29.3 g

Salt3.57 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board

•Baking Tray

•Knife

•Garlic Press

•Large Frying Pan

Instructions

PDF

Preheat your oven to 220°C/200°C fan/gas mark 7.

Pop the diced butternut onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.

Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden and cooked through, 25-30 mins. Turn halfway through.

Meanwhile, trim the root and dark green leafy part from the leek and discard. Halve lengthways, then thinly slice.

Peel and grate the garlic (or use a garlic press).

Heat a drizzle of oil in a large saucepan on medium-high heat.

Once hot, add the leek and season with salt and pepper. Cook the leek until softened, 4-6 mins, stirring occasionally.

Add the korma curry paste and half of the garlic to the pan and cook, stirring, for 1 min.

Next, stir the coconut milk, sugar, water for the dal (see pantry for both amounts) and veg stock paste to the leek.

Add the lentils, stir together and bring to a simmer.

Reduce the heat, cover with a lid (or some foil) and cook until the lentils are soft, 20-25 mins. Stir often to ensure they don't stick to the bottom of the pan.

Once cooked, remove from the heat.

When 5 mins of dal cooking time remain, heat a drizzle of oil in a frying pan on medium heat.

When hot, add the prawns and cabbage and stir-fry for 2 mins. Season with salt and pepper, add a splash of water, mix well and cover with a lid (or foil).

Cook until just tender, 3-4 mins. Once tender, add the mustard seeds, chilli flakes (add less if you'd prefer things milder) and remaining garlic and fry for 1 min more. IMPORTANT: Wash hands and utensils after handling raw prawns. Cook so they're opaque in the middle.