Warming Prawn and Sweet Potato Coconut Dal
with Naans and Spinach
- Crustaceans
- Cereals containing gluten
- Milk
- Wheat
Dal isn't just the name for the dish, but also the lentils that make it. With warming spices and creamy coconut milk, our Warming Prawn and Sweet Potato Coconut Dal heroes prawns and pulses as well as veg.
Ingredients
15 grams
Ginger Puree
1 unit(s)
Sweet Potato
½ unit(s)
Lime
75 grams
Tikka Masala Paste
30 grams
Tomato Puree
180 milliliter(s)
Coconut Milk
15 grams
Vegetable Stock Paste
150 grams
King Prawns
(Contains: Crustaceans)
100 grams
Red Split Lentils
2 unit(s)
Plain Naans
(Contains: Cereals containing gluten, Milk, Wheat)
40 grams
Baby Spinach
Not included in your delivery
½ tsp
Sugar
300 milliliter(s)
Water for the Dal
20 grams
Butter
Utensils
Instructions
Peel and chop the sweet potato into 2cm chunks.
Halve the lime.
Heat a drizzle of oil in a large saucepan on medium heat.
Once hot, add the ginger puree, tikka masala paste and tomato puree. Stir together and cook for 1 min.
Add in the sugar, water for the dal, (see pantry for both amounts), coconut milk and veg stock paste. Stir to combine.
Meanwhile, drain the prawns. Add the prawns, sweet potato and red lentils to the pan and season with salt and pepper.
Bring to a simmer, then cover with a lid and cook until the lentils and sweet potato are soft, 20-25 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns. They're cooked when pink on the outside and opaque in the middle.
Stir occasionally to prevent it from sticking. Add a splash of water if it looks a little dry.
Meanwhile, if you don't have a toaster, heat your oven to 220°C/200°C fan/gas mark 7 for the naans.
When the dal has 5 mins left to cook, cut the naans in half widthways, then put in your toaster until golden.
If you're using the oven, put the naans onto a baking tray. Sprinkle with a little water and pop them into the oven to warm through, 2-3 mins.
Once toasted, spread over the butter (see pantry for amount).
Once the dal is cooked, stir through the spinach a handful at a time until wilted and piping hot, 1-2 mins.
Squeeze some lime juice into the dal. Taste and add more salt, pepper and more lime juice if needed, adding a splash of water if it's a little thick.
Serve in bowls with the naans alongside for scooping up the dal.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Delicious and flavourful, with generous portions of prawns that impressed many diners.
- Ease of prep: Quick and easy one-pot cooking, though some found the lentils and sweet potato took longer to soften than expected.
- Suggestions: Consider frying prawns separately for 1-3 minutes near the end to prevent mushiness and maintain texture.
- Portions: Generous servings; some found it could easily feed more than two people.
- Consistency: Reduce water slightly if you prefer a thicker dal; some found it soupy.
