Indian-style prawns with lentils

Votes: 3

Time: 35 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 470, total fat 16 G., saturated fats 10 G., proteins 36 G., carbohydrates 46 G., fiber 18 G., cholesterol 202 mg, sodium 919 mg, sugar 5 G.

Treat yourself and your loved ones to a delicious and healthy Indian-style dinner. Red lentils are simmered in a light fresh tomato sauce and served with butter-sautéed shrimp. The Indian spice garam masala, which is added to both the lentils and shrimp, along with coconut cream, adds a unique flavor to the dish. Stir fresh spinach into the cooked lentils to add healthy fiber and make the side dish even more juicy. Serve immediately with the shrimp and any pan juices.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

0.6 kg shrimp, peeled and deveined (about 24 pcs.)
1 cup dry red lentils
3 tablespoons unsalted butter
1 large shallot, chopped
3 cloves garlic, crushed
1 tbsp + 1 tsp finely chopped peeled ginger root
2 plum tomatoes, cored and chopped
1.5 tsp. garam masala
3 cups small spinach
2 tbsp. unsweetened coconut cream
1/2 cup loosely packed fresh cilantro leaves, chopped

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

In a large, wide saucepan or cauldron, heat 1 tablespoon of butter over medium heat. Add the shallots, garlic, and 1 tablespoon of ginger. Cook, stirring occasionally, until the shallots are soft, about 2 minutes. Add the tomatoes, 1/2 teaspoon of salt, and 1/2 teaspoon of salt. garam masala, a large pinch of salt, and some freshly ground black pepper. Cook, stirring, until the tomatoes are soft, about 2 minutes.
Stir the lentils with the tomato mixture until completely coated, then add 3 cups of water. Bring to a boil and cook, stirring occasionally, until the lentils are soft and thick, 12-15 minutes.

Meanwhile, toss the shrimp with the remaining 1 teaspoon ginger, 1 teaspoon garam masala, and a pinch of salt and black pepper. Let sit for 10 minutes. In a medium skillet over medium heat, heat the remaining 2 tablespoons butter. Add the shrimp and cook, stirring, until cooked through, 3 to 5 minutes.
Toss the spinach and coconut cream with the lentils until wilted; season with salt and pepper to taste. Divide the lentils among bowls. Top with the shrimp and any pan juices, and garnish with cilantro.

Categories:

recipe / Healthy eating / Dishes rich in fiber / Gluten-free dishes / Calorie content of prepared meals / Dinner / Main courses / Cereals, legumes / Fish and seafood / Food Network - recipes / Indian cuisine

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