Prawn Bengali Coconut Lentil Daal

Prawn Bengali Coconut Lentil Daal

Made With Our Bengali Coconut Lentil Daal -
2 SERVES
SERVES 2-3
prep
2 MINS PREP
20 MINS COOK
8 MINS COOK
This prawn curry with coconut milk is a revelation. The flavours are subtle but work really well together to make this dish almost-instant comfort food.
Anjum Signature

Ingredients
  • 1 pack of The Spice Tailor Bengali Coconut Lentil Daal (lentils included)
  • 1 tbsp vegetable oil
  • 200g raw king prawns, deveined and washed
  • 30g chard, kale or spring greens, roughly shredded
Method
  1. Heat the oil in a frying pan and add the dry spices from the whole spice sachet (adding the extra chilli if you like the heat), cook for 20 seconds.
  2. Add the prawns and cook for 10 seconds.
  3. Add the lentils from the lentil pouch and greens and bring to a simmer.
  4. Cook for 2-3 minutes until the kale has wilted. Add a splash of water if needed.
  • 1 pack of The Spice Tailor Bengali Coconut Lentil Daal (lentils included)
  • 1 tbsp vegetable oil
  • 200g raw king prawns, deveined and washed
  • 30g chard, kale or spring greens, roughly shredded
  1. Heat the oil in a frying pan and add the dry spices from the whole spice sachet (adding the extra chilli if you like the heat), cook for 20 seconds.
  2. Add the prawns and cook for 10 seconds.
  3. Add the lentils from the lentil pouch and greens and bring to a simmer.
  4. Cook for 2-3 minutes until the kale has wilted. Add a splash of water if needed.
MADE WITH OUR DELICIOUS
Bengali Coconut Lentil Daal
A deliciously light, nutty, delicate and subtly spiced daal made from a moreish combination of earthy split yellow chickpeas, coconut flakes and whole spices. It is a mild and moreish dish that is very satisfying.
£3.00
( / )
92p per 100g
Free delivery on order over £25
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