Aromatic Prawns, Lentils and Kale with Cauliflower Rice is a wonderful nourishing meal. You can substitute pumpkin for the sweet potato, just shorten the cooking time. You can substitute brown lentils for red lentils.
Aromatic Prawns, Lentils and Kale with Cauliflower Rice Recipe
Serves 6
Prep time: 15 minutes
Cooking time: 20 minutes
Ingredients:
2 tbsp cumin
1 tbsp turmeric
3 tsp garam masala
1 tsp salt
¼ tsp ground black pepper
500g peeled raw prawns
1 onion, finely chopped
4 cloves garlic, peeled and crushed
1 tbsp grated ginger
1 long red chilli, finely chopped
2 tbsp vegetable oil
400g can diced tomatoes
2 cups (500ml) vegetable stock
400ml can coconut cream
¾ cup (175g) red lentils
500g sweet potato, cut into small chunks
2 cups finely chopped kale
Lime wedges, to serve
Cauliflower rice
1 medium cauliflower (about 1kg), cut into florets
2 tbsp vegetable oil
1 tbsp butter
2 cloves garlic, peeled and crushed
1 small red chilli, finely chopped
½ cup chopped shallots
½ cup chopped coriander
½ cup toasted chopped almonds
Salt and pepper, to taste
Method:
To make the cauliflower rice, place cauliflower in the bowl of a food processor and pulse until cauliflower resembles rice. Do this in batches, if necessary.
Place a large pan over medium heat; add oil and butter; stir in garlic and chilli and cook until fragrant. Add cauliflower and cook, stirring occasionally, until the cauliflower rice is tender-crisp and lightly golden, about 8-10 minutes. Remove from heat and stir in shallots, coriander and almonds. Season to taste with salt and pepper; set aside and keep warm.
Next, combine cumin, turmeric, garam marsala, salt and pepper in a small bowl and mix until combined. Place the prawns in a separate bowl; add two tablespoons of the spice mixture and stir to coat. Set the remaining spice mix aside for the curry sauce. Place the spiced prawns in the refrigerator until ready to use.
Place onion, garlic, ginger and chilli in the bowl of a food processor and process until finely chopped.
Heat vegetable oil in a medium saucepan over medium-low heat. Add onion mixture and cook, stirring, for 5 minutes or until aromatic. Increase heat to medium. Add remaining spice mixture and cook, stirring, for 2 minutes or until aromatic. Add tomatoes and stock and bring to a simmer; cook for 5 minutes. Add lentils and sweet potato and cook for 15-20 minutes or until the sweet potato is just tender; add spiced prawns and kale; simmer for 5 minutes or until prawns are just cooked through.
Once the prawns are cooked, divide the curry among serving plates; serve with cauliflower rice and lime wedges on the side.
Smart Tips:
You can substitute pumpkin for the sweet potato, just shorten the cooking time. You can substitute brown lentils for red lentils.
The cauliflower rice can be made in advance and reheated when required. You can substitute brown basmati rice (cook according to packed instructions) for the cauliflower rice.
Recipe from culinary expert Bettina Jenkins, from Winnings Appliances, leading kitchen and laundry specialist. Image credits: photographer Alan Benson and food stylist Emma Knowles.
