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Sweet Potato and King Prawn Coconut Dal

Sweet Potato and King Prawn Coconut Dal

with Dukkah Salsa and Cheat's Chapati

Custom recipe
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Allergens:CeleryNutsSesamePeanutCereals containing glutenCrustaceans

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 Time35 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)


1 unit(s)


1 unit(s)

Sweet Potato

1 sachet

Sri Lankan Curry Powder

1 sachet

Tomato Puree

200 milliliter(s)

Coconut Milk

10 grams

Vegetable Stock Paste


100 grams

Red Split Lentils

1 bunch(es)


½ unit(s)


1 sachet

Dukkah Mix

(ContainsCelery, Nuts, Sesame, Peanut)

4 unit(s)

Super Soft Tortilla with Whole Wheat

(ContainsCereals containing gluten)

100 grams


150 grams

King Prawns


Not included in your delivery

1 tbsp

Olive Oil for the Salsa

300 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3661 kJ
Energy (kcal)875 kcal
Fat33.0 g
of which saturates19.0 g
Carbohydrate112 g
of which sugars17.0 g
Protein38 g
Salt2.8 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Measuring Cups
Measuring Spoons
Frying Pan
Aluminum Foil
Instructionsarrow up iconarrow up icon
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Halve, peel and chop the onion into small pieces. Peel and grate the ginger. Peel the sweet potato, then chop into 2cm chunks.


Heat a drizzle of oil in a large saucepan on medium heat. Add the onion. Cook until soft, 4-5 mins, stirring occasionally. Add the ginger, Sri Lankan curry powder and tomato purée. Stir together and cook for 1 minute more. Pour in the water (see ingredients for amount), coconut milk and vegetable stock paste. Stir to combine.


Add the sweet potato and red lentils to your pan and season with salt and pepper. Bring to a simmer, cover with a lid and cook, stirring frequently, until the lentils and sweet potato are soft, 20-25 mins. 5 mins before the dal is ready, add the prawns and cook. IMPORTANT: Wash your hands and equipment after handling raw prawns. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle. TIP: If the dal is looking a little dry, just add a splash of water.


Meanwhile, roughly chop the coriander (stalks and all). Zest and halve the lime. Pop the lime zest into a bowl with the dukkah and coriander. Add the olive oil for the salsa (see ingredients for amount), a squeeze of lime juice and a pinch of salt and pepper. Mix together and leave to the side.


Meanwhile, heat a large frying pan on high heat (don't add any oil). When the pan is hot, dry-fry your wholemeal tortillas for 30 seconds on each side. You want your tortillas to char slightly, so keep an eye on them. Transfer each tortilla to a plate making a chapati pile (spread each one with a little butter, if you have any). Keep them warm by covering the plate with foil.


Once the dal is cooked, stir through the kale to submerge in the sauce and simmer until wilted, 4-6 mins. Squeeze in a little lime juice. Taste and add more salt, pepper or lime juice if you feel it needs it. Serve in bowls with the dukkah salsa on top and the chapatis on the side. Enjoy!