Quick King Prawn and Carrot Dal
with Peas and Pitta
- Mustard
- Milk
- Cereals containing gluten
- Almonds
- Nuts
- Crustaceans
- Barley
- Cereals containing gluten
- Kamut (wheat)
- Khorasan (wheat)
- Oats
- Rye
- Spelt (wheat)
- Wheat
- May contain traces of allergens
- Pecan Nuts
- Sesame
- Hazelnuts
- Pistachio nuts
- Cashew nuts
- Nuts
- Almonds
- Peanut
- Macadamia Nuts
- Brazil nuts
Ingredients
3 unit(s)
Carrot
1 sachet(s)
Curry Powder Mix
1 unit(s)
Onion
2 unit(s)
Garlic Clove
1 carton(s)
Lentils
(May be present: Barley, Cereals containing gluten, Kamut (wheat), Khorasan (wheat), Oats, Rye, Spelt (wheat), Wheat)
50 grams
Korma Curry Paste
(Contains: Mustard)
10 grams
Vegetable Stock Paste
120 grams
Peas
75 grams
Creme Fraiche
(Contains: Milk)
2 unit(s)
Pitta Bread
(Contains: Cereals containing gluten)
15 grams
Toasted Flaked Almonds
(Contains: Almonds, Nuts May be present: Pecan Nuts, Sesame, Hazelnuts, Pistachio nuts, Cashew nuts, Nuts, Almonds, Peanut, Macadamia Nuts, Brazil nuts)
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
Honey
20 grams
Butter
Nutrition Values
Utensils
Cooking Steps
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.
Enjoy!
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.
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