Prawns and Bengali Coconut Daal
Prawns and Bengali Coconut Daal
SERVES 1
2 MINS PREP
COOKS IN 8 MINS
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.
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Ingredients
- 1 pack of The Spice Tailor Bengali Coconut Lentil Daal (lentils included)
- 1 tbs. vegetable oil
- 200g raw king prawns, deveined and washed
- 30g chard, kale or spring greens, roughly shredded
Method
- Heat the oil in a frying pan and add the dry spices (adding the extra chilli if you like the heat), cook for 20 seconds.
- Add the prawns and cook for 40s.
- Add the daal and greens and bring to a simmer.
- Cook for 2-3 minutes until the kale has wilted. Add a splash of water if needed.
Ingredients
- 1 pack of The Spice Tailor Bengali Coconut Lentil Daal (lentils included)
- 1 tbs. vegetable oil
- 200g raw king prawns, deveined and washed
- 30g chard, kale or spring greens, roughly shredded
Method
- Heat the oil in a frying pan and add the dry spices (adding the extra chilli if you like the heat), cook for 20 seconds.
- Add the prawns and cook for 40s.
- Add the daal and greens and bring to a simmer.
- Cook for 2-3 minutes until the kale has wilted. Add a splash of water if needed.
Keep this recipe for later
EMAIL ME A PRINT COPY
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.
