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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Fry mustard seeds and cumin in coconut oil over medium heat until the seeds begin to pop.
Add onion and garlic and continue to cook until softened.
Add tomato puree, harissa, garam masala, and turmeric and stir to combine.
Stir in the red pepper and continue cooking for 5 minutes, stirring regularly.
Add lentils, chopped tomatoes, and coconut cream.
Bring to the boil, reduce heat, cover, and simmer gently for 20 minutes.
Stir in the coriander and prawns, cover and cook for a further 5 minutes until the prawns are cooked through.
Season with lime juice.
Serve and enjoy.
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For a spicier curry, add more harissa paste or a pinch of chili powder.
You can substitute prawns with chicken or tofu for a different protein option.
Can I use coconut milk instead of coconut cream?
Yes, but the curry will be less rich and creamy.
How can I make this curry vegetarian?
Substitute prawns with tofu or additional vegetables like zucchini or eggplant.
What can I serve with this prawn curry?
Serve it with steamed rice or naan bread.
Can I prepare this curry in advance?
Yes, it can be made a day ahead and reheated before serving.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days.
