One-Pot Prawn Dhansak Curry

supergoldenbakes.com

Dijana Dragicevich

2 tbsp vegetable oil or ghee for frying or use low calorie cooking spray

2 onions peeled and finely diced

4 garlic cloves minced

2 tbsp fresh ginger peeled and finely diced

1 tbsp light brown sugar or sweetener for SW version (optional)

1 green chilli finely diced

4 cardamom pods lightly crushed

2 tsp mustard seeds

2 tsp mild curry powder

1 tsp salt

1 tsp ground turmeric

1 tsp ground cinnamon

200 g | 1 cup red lentils rinsed

450 g | 1 pound raw peeled prawns (shrimp) defrosted if frozen

400 g | 14oz tinned chopped tomatoes or you can use 3 fresh tomatoes, chopped

1 tbsp tomato paste

625 ml | 2 ½ cups vegetable stock more if needed

400 g | 14oz tin pineapple chunks in juice or fresh pineapple (OPTIONAL)

½ lemon juice only

2 tbsp fresh coriander (cilantro), chopped to garnish

pinch red chilli flakes to garnish

Directions at supergoldenbakes.com

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