Spicy 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

Tip: Cooking for 4 or more? Use 2 pans!

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

Rinse your red lentils in a sieve under cold running water

Add the rinsed lentils to the pan[s] with your ground coriander, ground turmeric, garam masala, tomato paste, tamarind paste and 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 11-12 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

Tip: Not a fan of spice? Remove the seeds!

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

Give everything a good mix up

Drain and add your king prawns

Stir it all together and cook, covered, for a final 4-5 min or until the prawns are cooked through and the spinach has wilted – this is your spicy king prawn & lentil dhansak-style curry