Warming Indian Spiced Prawn and Charred Corn Dal
with Spinach and Naan
Dal isn't just the name for the dish, but also the lentils that make it. With warming spices and sweet charred corn, our Warming Indian Spiced Charred Corn Dal heroes pulses, veg and delicious prawns.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
160 grams
Sweetcorn
1 unit(s)
Onion
1 carton(s)
Lentils
2 unit(s)
Garlic Clove
30 grams
Tomato Puree
15 grams
Ginger Puree
1 sachet(s)
North Indian Style Spice Mix
10 grams
Vegetable Stock Paste
40 grams
Baby Spinach
75 grams
Creme Fraiche
(Contains Milk)
2 unit(s)
Plain Naans
(Contains Milk, Cereals containing gluten)
150 grams
King Prawns
(Contains Crustaceans)
Not included in your delivery
1 tsp
Sugar
175 milliliter(s)
Water for the Dal
30 grams
Butter
Nutritional information
Utensils
Instructions
a) Drain the sweetcorn in a sieve.
b) Heat a drizzle of oil in a large frying pan on high heat.
c) Once hot, add the sweetcorn and cook until charred, 5-6 mins. Adjust the heat if necessary. Stir only twice during this time - you want the sweetcorn to pick up some nice colour.
d) Once charred, remove from the heat and set aside.
a) Meanwhile, halve, peel and thinly slice the onion.
b) Drain and rinse the lentils in a sieve.
c) Peel and grate the garlic (or use a garlic press).
a) Heat a medium saucepan on medium-high heat with a drizzle of oil. Drain the prawns.
b) Once hot, add the prawns and onion to the pan and stir-fry until softened, 4-5 mins.
c) Add the garlic, tomato puree, ginger puree and North Indian style spice mix. Cook until fragrant, 1 min. IMPORTANT: Wash hands and utensils after handling raw prawns. Cook so they're opaque in the middle.
a) Stir in the lentils, veg stock paste, sugar and water for the dal (see pantry for both amounts). Bring to the boil and simmer until thickened, 3-4 mins.
b) Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins. Stir through the creme fraiche and half the charred corn.
c) Bring to the boil, then remove from the heat. Stir through half the butter (see pantry for amount) until melted.
a) Meanwhile, cut the naans in half widthways, then toast in your toaster until golden.
b) Spread with the remaining butter (see pantry for amount).
c) Taste and season the dal with salt and pepper if needed. TIP: Add a splash of water if you feel it needs it.
a) Share the dal between your bowls. Scatter over the remaining charred corn.
b) Serve the naan alongside for dipping and scooping.
Enjoy!
