Black dhal with spicy prawns

Name: Black dhal with spicy prawns
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Ingredients: 250 g packs Merchant Gourmet Black Lentil Dhal; 12 cherrry tomatoes, halved; 120 g pack baby spinach; 1 pack/s 2 tandoori plain naans; 20 g ghee or salted butter; 1 pack/s curry leaves; 150 g packs coriander & chilli king prawns

Sizzle your seafood in butter with crispy curry leaves to make a great topping for dhal

3.5 out of 5 stars(3) Rate this recipe

High proteinSource of fibre1 of your 5 a day

Serves4
CourseMain meal
Prepare5 mins
Cook10 mins
Total time15 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

2 x 250g packs Merchant Gourmet Black Lentil Dhal
12 cherrry tomatoes, halved
120g pack baby spinach
1 pack/s 2 tandoori plain naans
20g ghee or salted butter
⅓ x 1 pack/s curry leaves
2 x 150g packs coriander & chilli king prawns

Tip the dhal into a pan with the tomatoes and a splash of water. Bring to the boil and simmer for 5 minutes, then add the spinach and stir until wilted. Heat the naans according to pack instructions.
Meanwhile, melt the ghee or butter in a frying pan over a medium-high heat and add the curry leaves. Let them sizzle for 1 minute until they look crisp, then tip in the prawns. Stir for 2 minutes until they are heated through.
Serve the dhal topped with the prawns and curry leaves, making sure not to leave any of that tasty butter behind. Enjoy with the warm naans.

Typical values per serving when made using specific products in recipe