Warming Indian Style Spiced Prawn and Charred Corn Dal
with Bell Pepper, Spinach and Naan Bread
- Milk
- Cereals containing gluten
- Wheat
- Crustaceans
- Barley
- Cereals containing gluten
- Kamut (wheat)
- Khorasan (wheat)
- Oats
- Rye
- Spelt (wheat)
- Wheat
- May contain traces of allergens
Dal isn't just the name for the dish, but also the lentils that make it. With prawns, warming spices and sweet charred corn, our Warming Indian Style Spiced Prawn and Charred Corn Dal heroes seafood and pulses as well as veg.
Ingredients
160 grams
Sweetcorn
1 unit(s)
Onion
1 unit(s)
Bell Pepper
1 carton(s)
Lentils
(May contain traces of: Barley, Cereals containing gluten, Kamut (wheat), Khorasan (wheat), Oats, Rye, Spelt (wheat), Wheat)
2 unit(s)
Garlic Clove
30 grams
Tomato Puree
15 grams
Ginger Puree
1 sachet(s)
Tandoori Masala Mix
10 grams
Vegetable Stock Paste
40 grams
Baby Spinach
75 grams
Creme Fraiche
(Contains: Milk)
2 unit(s)
Plain Naans
(Contains: Milk, Cereals containing gluten, Wheat)
150 grams
King Prawns
(Contains: Crustaceans)
Not included in your delivery
1 tsp
Sugar
175 milliliter(s)
Water for the Dal
30 grams
Butter
Nutritional information
Utensils
Instructions
a) Drain the sweetcorn in a sieve.
b) Heat a drizzle of oil in a large frying pan on high heat.
c) Once hot, add the sweetcorn and cook until charred, 5-6 mins. Adjust the heat if necessary. Stir only twice during this time - you want the sweetcorn to pick up some nice colour.
d) Once charred, remove from the heat and set aside.
a) Meanwhile, halve, peel and thinly slice the onion.
b) Halve the bell pepper and discard the core and seeds. Slice into thin strips.
c) Drain and rinse the lentils in a sieve.
d) Peel and grate the garlic (or use a garlic press).
a) Heat a medium saucepan on medium-high heat with a drizzle of oil.
b) Once hot, add the onion and pepper to the pan and stir-fry until softened, 4-5 mins.
c) Add the garlic, tomato puree, ginger puree and Tandoori style spice mix. Cook until fragrant, 1 min.
a) Meanwhile, drain the prawns. Stir in the prawns, lentils, veg stock paste, sugar and water for the dal (see pantry for both amounts). Bring to the boil and simmer until thickened, 5-6 mins. IMPORTANT: Wash hands and utensils after handling raw prawns. Cook so they're opaque in the middle.
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.
a) Share the dal between your bowls. Scatter over the remaining charred corn.
b) Serve the naan alongside for dipping and scooping.
Enjoy!
Step 4 MOD: Drain the prawns. Add them to the pan with the lentils. Simmer, 5-6 mins. IMPORTANT: Wash hands and utensils after handling raw prawns. Cook so they're opaque in the middle.
