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Easy King Prawn Dhansak Curry
King Prawn curry.jpeg


Heat a heavy based large saucepan and add a couple of sprays of the rapeseed oil. Add the onion, garlic and chilli cook gently until softened.


Add the garam masala, fenugreek, tomatoes and lentil soup. Stir and reduce to a simmer.


Cook for a further 10 minutes until the sauce has thickened.  Now add the raw prawns and stir in and cook for a further 5 minutes until the prawns have turned pink.


Once cooked add the freshly ground black pepper and top with the coriander leaves.


Fantastic served with rice or naan bread and sprinkle a few basil leaves over the top.

Serves 2
Prep time: 5 minutes
Cooking time: 25 minutes


Per portion

Calories: 286

Fat: 3.5g

Saturates: 0.3g

Carbs: 28g

 of which sugars: 9g

Fibre: 1.9g

Protein: 36g

Salt: 1.9g


• 1x 400g lentil soup

• 300g raw peeled king prawns

• 1 medium white onion, peeled and finely diced

• 1 red chili, finely chopped

• 1 garlic clove, peeled and finely chopped

• 3 tsp's garam masala

• ½ tsp fenugreek (optional)

• 1x 200g tin of chopped tomatoes

• A few coriander leaves to serve

• Rapeseed oil spray

• Freshly ground black cracked pepper

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