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Mild Prawn and Butternut Lentil Korma

Mild Prawn and Butternut Lentil Korma

with Cheesy Naan Dippers
Recipe Development Team
Recipe Development TeamUpdated on March 27, 2026
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Calories
: 
1103 kcal
Protein
: 
46.3g protein
Total
: 
40 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
  • Mustard
  • Crustaceans
  • Cereals containing gluten
  • Wheat
  • Barley
  • Cereals containing gluten
  • Kamut (wheat)
  • Khorasan (wheat)
  • Oats
  • Rye
  • Spelt (wheat)
  • Wheat
  • May contain traces of allergens
  • Milk
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1 unit(s)

Butternut Squash

1 unit(s)

Onion

1 carton(s)

Lentils

(May contain traces of: Barley, Cereals containing gluten, Kamut (wheat), Khorasan (wheat), Oats, Rye, Spelt (wheat), Wheat)

50 grams

Mature Cheddar Cheese

(Contains: Milk May contain traces of: Milk)

50 grams

Korma Curry Paste

(Contains: Mustard)

30 grams

Tomato Puree

150 grams

King Prawns

(Contains: Crustaceans)

180 milliliter(s)

Coconut Milk

10 grams

Vegetable Stock Paste

2 unit(s)

Plain Naans

(Contains: Cereals containing gluten, Wheat)

120 grams

Peas

40 grams

Mango Chutney

Not included in your delivery

200 milliliter(s)

Water for the Sauce

Energy (kJ)4615 kJ
Energy (kcal)1103 kcal
Fat39.4 g
of which saturates20.9 g
Carbohydrate136.9 g
of which sugars42.8 g
Dietary Fibre25.4 g
Protein46.3 g
Salt6.4 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Baking Tray
•Pan
•Sieve
•Grater

Instructions

PDF
Roast the Butternut
1

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

Trim the butternut squash, halve lengthways, then scoop out the seeds (peel first if you prefer). Cut into 1-2cm chunks.

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.

Fry the Onion
2

Meanwhile, halve, peel and chop the onion into small pieces. 

Heat a drizzle of oil in a large frying pan on medium heat. Add the onion to the pan and stir-fry until softened, 6-8 mins.

Drain and rinse the lentils in a sieve. Grate the cheese. 

Add the Flavour
3

Once softened, add the korma curry paste and tomato puree to the onion. Stir-fry for 1 min. 

Simmer the Sauce
4

Meanwhile, drain the prawns. Add the prawns, coconut milk, lentils, vegetable stock paste and the water for the sauce (see pantry for amount) to the onion. Stir well to combine. 

Bring to the boil, then simmer until the sauce has thickened slightly, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns. They're cooked when pink on the outside and opaque in the middle.

Dipper Time
5

Meanwhile, put the naans onto a baking tray. Sprinkle over the cheese and season with salt and pepper. Pop them into the oven until the cheese has melted, 5-6 mins.

Once the curry sauce has thickened, stir in the roasted butternut squash, peas and mango chutney. 

Make kid friendly: If your kids would prefer, serve the butternut squash on the side. Those who want the squash can scatter it on top of the curry.

Taste the sauce and season with salt and pepper if needed. Add a splash of water if it looks a bit thick. 

Serve
6

When the naans have cooked, remove from the oven and slice into 2-3cm thick dippers. 

Divide the curry between bowls. 

Serve with the cheesy naan dippers on the side.

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