Warming Indian Spiced Prawn and Charred Corn Dal

a) Meanwhile, halve, peel and thinly slice the onion.

b) Drain and rinse the lentils in a sieve.

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

a) Heat a medium saucepan on medium-high heat with a drizzle of oil. Drain the prawns.

b) Once hot, add the prawns and onion to the pan and stir-fry until softened, 4-5 mins.

c) Add the garlic, tomato puree, ginger puree and North Indian style spice mix. Cook until fragrant, 1 min. IMPORTANT: Wash hands and utensils after handling raw prawns. Cook so they're opaque in the middle.

a) Stir in the lentils, veg stock paste, sugar and water for the dal (see pantry for both amounts). Bring to the boil and simmer until thickened, 3-4 mins. 

b) Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins. Stir through the creme fraiche and half the charred corn.

c) Bring to the boil, then remove from the heat. Stir through half the butter (see pantry for amount) until melted.

a) Meanwhile, cut the naans in half widthways, then toast in your toaster until golden.

b) Spread with the remaining butter (see pantry for amount).

c) Taste and season the dal with salt and pepper if needed. TIP: Add a splash of water if you feel it needs it.