One-pot prawn & lentil curry

The base of this curry is everything I want in February: cheap, easy and really versatile. I was inspired by the structure of Indian restaurant cooking. From my understanding, the chefs prepare the deeply flavoured base sauces ahead, then these are added to whatever meat or fish you order. That’s what I’ve done here – you make a batch of the base, then defrost a portion and cook some prawns, chicken or vegetables in it. Or, simply enjoy it as a tomato-based dhal.

SERVES 4 PREP 30 mins COOK 1 hr 15 mins EASY

100g dried red lentils

3 tbsp sunflower oil

1 large onion, inely chopped

6 garlic cloves, chopped or grated thumb-sized piece of ginger, peeled

and chopped or grated tsp each ground turmeric and chilli powder (we used Kashmiri chilli powder)

1 tbsp each cumin seeds and

ground coriander

1 tbsp tomato purée

1 tsp tamarind paste or lemon

juice (optional)

400g can chopped tomatoes

or passata

1 chicken or vegetable stock cube 1 tbsp garam marsala

200g raw or cooked prawns (we used tiger prawns) green chillies, coriander and pickled red onions (see opposite), to serve

1 Rinse the lentils a few times, then tip into a bowl, cover with cold water and leave to soak. Meanwhile, heat 2 tbsp oil in a shallow casserole or sauté pan, and cook the onion with a pinch of salt for 10 mins until it starts to turn golden. Add the garlic, ginger, turmeric, chilli powder, cumin seeds and ground coriander, and cook for 3 mins until the mixture is sticky. Stir in the tomato purée and tamarind, if using, followed by the chopped tomatoes. Simmer for 8-10 mins until you have a thick paste.

2 Rinse the soaked lentils again until the water runs clear, then drain. Stir the lentils into the tomato base, then tip in 1 litre water (use some to swill out the tomato can) and the stock cube. Bring to the boil, then reduce the heat to a gentle simmer, cover and cook, stirring occasionally, for 50 mins-1 hr until the lentils are soft and have started to cook down into the sauce. Stir through the garam masala. Can now be left to cool completely, then chilled for up to three days or frozen for up to six months (see right).

3 To cook the prawns, reheat the chilled or defrosted frozen sauce in a saucepan until simmering (see right), then tip in the prawns and cook for 5 mins. Season with salt to taste, then drizzle with the rest of the oil and stir briefly. Slice the green chillies and sprinkle these over with a few coriander leaves, then scatter with pickled onions (see recipe opposite) to serve.

GOOD TO KNOW balanced • low fat • low cal • ibre • iron • 3 of 5-a-day • gluten free

PER SERVING 267 kcals • fat 11g • saturates 1g • carbs 25g • sugars 9g • ibre 6g • protein 15g • salt 1.3g