This one-pot prawn dhansak is delicious, protein-packed and ready in just 25 minutes. Serve with rice and naan bread or simply on its own.
Today is full of melancholy and wishfulness. It’s grey and rainy outside and the Christmas tree has finally been denuded of decorations. All baubles and lights have been packed away and the poor tree taken out to be recycled. The room suddenly seems very big and emptyand my son keeps asking when it will be Christmas again.
Comfort food is very much in order to beat the post-Christmas blues and this prawn dhansak hits all the right notes: filling but healthy, quick and suitable for Slimming World too.
You can use raw or frozen prawns (or shrimp) for this recipe, I usually prefer frozen ones as they are just a little bit cheaper and easier to source.
This curry is suitable for Slimming World with very minor modifications – using cooking spray such as Fry Light instead of oil, sweetener instead of sugar and fresh pineapple instead of tinned.
Have you made my prawn dhansak?
MORE CURRY RECIPES TO TRY
- Pressure Cooker Lamb Dhansak curry
- Slow cooker Indian butter chicken curry
- 10 minute pressure cooker vegan curry
- Pressure Cooker lamb and butternut squash korma
One-pot Prawn Dhansak
- 2 onions peeled and finely diced
- 4 garlic cloves peeled and finely diced
- 2 tbsp fresh ginger peeled and finely diced (or you can use ground ginger)
- 1 tbsp light brown sugar or sweetener (optional)
- 2 red or green chillies finely diced
- 2 tsp mustard seeds
- 4 cardamom pods crushed
- 2 tsp mild curry powder
- 1 tsp turmeric
- 1 tsp ground cinnamon
- a few fresh curry leaves rinsed (optional)
- 200 g | 1 cup red lentils rinsed
- 400 g | 14oz raw peeled prawns (shrimp)
- 5 large tomatoes roughly chopped
- 1 tbsp tomato paste
- 625 ml | 2 1/2 cups vegetable stock more if needed
- 400 g | 14oz tin pineapple chunks in juice or fresh pineapple
- Juice of 1/2 lemon or lime add more, to taste
- fresh coriander cilantro leaves to garnish
- vegetable oil for frying or cooking spray
- salt and pepper to season
- Heat 2 tbsp vegetable oil in a large deep-sided pan. Fry the spices, ginger and chillies for a couple of minutes until the mustard seeds start to pop.
- Lower the heat and add the chopped onion and garlic. Cook for 5 minutes until softened.
- Add the red lentils and stir. Add the stock, tomatoes, tomato paste, pineapple chunks + their juice, and palm sugar and bring to the boil. Lower the heat and simmer, stirring occasionally, until the lentils are quite soft - about 15 minutes.
- Add the prawns and lemon juice and stir them in. Cook for a further 5 minutes. Check if you need to top up with water if the pan is too dry and food is sticking.
- Add salt as needed and more lemon/lime juice if you like. Remove the cardamom pods and curry leaves.
- Serve sprinkled with chopped coriander with rice and naan bread or simply on its own.