The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Super-fast fragrant prawn dhal
Weʼve dhalled-up the deliciousness with this speedy curry, which travels box to bowl in 20 mins flat! Red lentils bubble on the back-burner while onion, pepper, spinach and tomatoes come together with aromatic spices and a ready-made mild curry sauce. Just add plump prawns, coriander and nigella seeds for a curry in a hurry.
SWK: High protein
Plants 6
SWK: High fibre
quick cook
Serving size
Ingredients
- 200g prawns (Crustaceans)
- 250g Slimming World mild curry sauce (Mustard) (Chopped Tomatoes (65%), Caramelised Onions, Water, Ginger Paste, Garlic Paste, Cauliflower, Tomato Paste, Curry Powder (13%)(Coriander, Turmeric, Fenugreek, Chilli, Sea Salt, Fennel, Cumin, Mustard, Black Pepper), Onion Powder, Salt, Acidity Regulator: Lactic Acid)
- 1 tsp turmeric
- 4 tsp ginger & garlic paste (Ginger, Garlic, Sea Salt, Citric Acid)
- 1 handful of fresh coriander
- 1 onion
- 1 pepper
- 80g baby spinach
- 2 tsp cumin seeds
- 1 tsp nigella seeds (Nigella Seeds)
- 100g Tomatoes Baby Seasonal Mix
- 160g red split lentils (Red Split Lentil 99%, Vegetable Oil 1%)
Nutritional Information
Calories: 440
Protein: 45g
Carbs: 59g
Fat: 4.2g
Ingredients
- 2 onion
- 2 pepper
- 160g baby spinach
- 4 tsp cumin seeds
- 2 tsp turmeric
- 8 tsp ginger & garlic paste (Ginger, Garlic, Sea Salt, Citric Acid)
- 500g Slimming World mild curry sauce (Mustard) (Chopped Tomatoes (65%), Caramelised Onions, Water, Ginger Paste, Garlic Paste, Cauliflower, Tomato Paste, Curry Powder (13%)(Coriander, Turmeric, Fenugreek, Chilli, Sea Salt, Fennel, Cumin, Mustard, Black Pepper), Onion Powder, Salt, Acidity Regulator: Lactic Acid)
- 400g prawns (Crustaceans)
- 1 handful of fresh coriander
- 2 tsp nigella seeds (Nigella Seeds)
- 190g Tomatoes Baby Seasonal Mix
- 320g red split lentils (Red Split Lentil 99%, Vegetable Oil 1%)
Nutritional Information
Calories: 439
Protein: 45g
Carbs: 59g
Fat: 4.1g
Super-fast fragrant prawn dhal
Weʼve dhalled-up the deliciousness with this speedy curry, which travels box to bowl in 20 mins flat! Red lentils bubble on the back-burner while onion, pepper, spinach and tomatoes come together with aromatic spices and a ready-made mild curry sauce. Just add plump prawns, coriander and nigella seeds for a curry in a hurry.
Cook time:
20 mins
Cuisine:
Indian
Food group:
Shellfish
Allergens: Crustaceans, Mustard
Cooking Instructions
Before you start
- 1x saucepan
- 1x non-stick frying pan
Boil your lentils
- Cook the lentils in boiling water for 14-16 mins, then drain.
Ace the base!
- Meanwhile, peel and thinly slice the onions. Deseed the peppers and dice into 1cm squares.
- Spritz a non-stick frying pan with cooking spray and put it over a medium heat. Fry the onions, peppers, spinach and tomatoes with the cumin seeds for 5-7 mins.
Simmer those prawns
- Stir in the turmeric and ginger & garlic paste, then cook for 1 min.
- Pour in the curry sauce, add the prawns and simmer for 4-5 mins, until the prawns are pink.
Bring everything together
- Finely chop the coriander.
- Stir the lentils and half the coriander into the sauce. If needed, add a splash of water to make sure the lentils are loosely coated.
Dish up
- To serve, scatter the remaining coriander over the dhal and sprinkle the nigella seeds on top.