Spicy Jumbo King Prawn & Lentil Dhansak-Style Curry

Boil a kettle

Peel and chop your brown onion[s] into thin wedges

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of vegetable oil over a high heat

Once hot, add the onion wedges with a pinch of salt

Tip: Cooking for 3 or more? Use 2 pans!

Rinse your red lentils in a sieve under cold running water

Add the rinsed lentils to the pan with your ground coriander, ground turmeric, garam masala, tomato paste, tamarind paste and your ginger & garlic paste

Give everything a good mix up until the lentils are well coated

Once well coated, add 450ml [585ml] [765ml] boiled water and bring to the boil over a high heat

Once boiling, reduce the heat to medium-high and cook, covered, for an initial 10-13 min or until the lentils are almost tender

Tip: Add a splash of water if it is looking a little dry!

Meanwhile, crush your cardamom pods open by squashing them with the side of a knife

Add your basmati rice and 300ml [390ml] [600ml] cold water with the crushed cardamom pods to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked, once cooked, remove from the heat and keep covered until serving – this is your fragrant rice

Wash your spinach and shake off any excess water

Slice half your green chilli[es] into rounds and finely chop the rest

Once the lentils are almost tender, add your vegetable stock mix, the spinach and finely chopped chilli (can't handle the heat? Go easy!) with a pinch of sugar

Give everything a good mix up

Drain and add your jumbo prawns, then stir it all together and bring to the boil over a high heat

Once boiling, reduce the heat to medium-high and cook, covered, for a final 7-8 min or until the prawns are cooked through and the spinach has wilted – this is your spicy jumbo king prawn & lentil dhansak-style curry