HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCreamy Spiced Lentil And Chicken Curry With King Prawns
Creamy Spiced Lentil and Chicken Curry with King Prawns

Creamy Spiced Lentil and Chicken Curry with King Prawns

with Sweet Potato and Spinach

Custom recipe
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Looking for a quick and tasty midweek dinner option? Try cooking up our Creamy Spiced Lentil and Chicken Curry with King Prawns in just 20 minutes for a delicious and speedy meal.


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 conflict 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.

Preparation Time20 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Sweet Potato

1 unit(s)

Red Onion

1 unit(s)

Garlic Clove

1 unit(s)


1 pack(s)

Brown Lentils

280 grams

Diced Chicken Breast

1 sachet

Pasanda Style Seasoning

200 milliliter(s)

Coconut Milk

10 grams

Vegetable Stock Paste


100 grams

Baby Spinach

150 grams

King Prawns


Not included in your delivery

50 milliliter(s)

Water for Curry

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2861 kJ
Energy (kcal)684 kcal
Fat23.0 g
of which saturates17.0 g
Carbohydrate58 g
of which sugars12.0 g
Protein60 g
Salt3.6 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Baking Tray
Garlic Press
Instructionsarrow up iconarrow up icon
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a) Preheat your oven to 210°C.
b) Peel and chop the sweet potato into 1cm chunks (no need to peel).
c) Pop the sweet potato onto a baking tray. Drizzle with oil, season with salt and pepper and 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 tender, 16-18 mins.


a) Halve, peel and chop the red onion into small pieces.
b) Peel and grate the garlic (or use a garlic press). Halve the lime.
c) Drain and rinse the lentils in a sieve.


a) Heat a drizzle of oil in a large frying pan over medium-high heat. Once hot, add the chicken and season with salt and pepper. Cook until browned all over, 5-6 mins. IMPORTANT: Wash your hands after handling raw chicken and its packaging.
b) Add the onion and cook, stirring, until softened, 1-2 mins.
c) Add the garlic and pasanda style seasoning. Cook, stirring, 1 min.


a) Add the coconut milk, veg stock paste and water for the curry (see ingredients for amount). Mix well, then add the lentils.
b) Bring to the boil, stir and lower the heat so the sauce simmers gently. Cook until the chicken is cooked through, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.


a) Add the spinach to the curry a handful at a time. Stir until wilted and piping hot, 1-2 mins.
b) Once the sweet potato is cooked, add to the curry with a squeeze of lime juice. Taste and season if needed. TIP: Add a splash more water if it’s a bit dry.
c) Cut any remaining lime into wedges.


a) Divide the lentil and chicken curry between your bowls.
b) Serve with any remaining lime wedges for squeezing over. Enjoy!