Quick King Prawn and Carrot Dal
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Quick King Prawn and Carrot Dal

with Peas and Pitta

Cereals containing gluten

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.

Preparation Time25 minutes
Cooking time20 minutes


serving amount

3 unit(s)


1 sachet(s)

Curry Powder Mix

1 unit(s)


2 unit(s)

Garlic Clove

1 carton(s)


50 grams

Korma Curry Paste

(Contains Mustard)

10 grams

Vegetable Stock Paste

(Contains Celery)

120 grams


75 grams

Creme Fraiche

(Contains Milk)

2 unit(s)

Pitta Bread

(Contains Cereals containing gluten)

15 grams

Toasted Flaked Almonds

(Contains Nuts May contain Sesame, Nuts, Peanut)

150 grams

King Prawns

(Contains Crustaceans)

Not included in your delivery

1 tsp

Sugar for the Sauce

150 milliliter(s)

Water for the Sauce

1 tbsp


20 grams



Nutritional information

Energy (kJ)3228 kJ
Energy (kcal)771 kcal
Fat32.8 g
of which saturates14.4 g
Carbohydrate86 g
of which sugars31.8 g
Protein33.9 g
Salt5.73 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Baking Tray
Large Saucepan



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

b) Trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.

c) Pop the carrots onto a large baking tray. Drizzle with oil and sprinkle over half the curry powder mix. Season with salt and pepper, then toss to coat.

d) Spread out in a single layer. When the oven is hot, roast on the top shelf until tender, 20-25 mins. Turn halfway through.


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

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

c) Drain and rinse the lentils in a sieve.


a) Heat a drizzle of oil in a large saucepan on medium-high heat. Add the onion to the pan and stir-fry until softened, 4-5 mins. Season with salt and pepper. 

b) Stir in the korma curry paste, garlic and remaining curry powder mix. Stir-fry until fragrant, 1 min. 


a) Drain the prawns. Stir the prawns, lentils, veg stock paste, sugar and water for the sauce (see pantry for both amounts) into the pan.

b) Bring to the boil, then simmer until the prawns are cooked, 5-6 mins. IMPORTANT: Wash hands and utensils after handling raw prawns. Cook so they're opaque in the middle.

c) When the carrots have 5 mins left, drizzle over the honey (see pantry for amount) and return to the oven for the remaining time.


a) Add the peas, creme fraiche and butter (see pantry for amount) to the dal.

b) Stir well to combine, 1-2 mins. Taste the sauce and season with salt and pepper if needed. 

c) Meanwhile, toast the pitta breads in your toaster until golden. If you're using the oven, put the pittas onto a medium baking tray and into the oven until warm and starting to turn golden, 3-4 mins.


a) Share the prawn dal between bowls. 

b) Top with the roasted carrots. 

c) Sprinkle over the flaked almonds to finish. Serve with the pitta alongside. 



Step 4 MOD: If you’re adding prawns, drain them, then stir into the pan with the dal ingredients. The prawns will cook through while simmering. IMPORTANT: Wash hands and utensils after handling raw prawns. Cook so they're opaque in the middle.