Fennel, Red Cabbage and Lentil Curry with Prawns

Eat something with lentils and call it a Curry. In India eating a dish with pulses or legumes is called Dhal.

The most intriguing thing about cooking Indian dishes is the use of spices. The whole ones freshly toasted and the vibrant ground ones like tumeric and chilies. I love the popping sound of spices in hot ghee.
The blend of garlic and ginger with onions and chili makes the base to each dish for me.

Leave out the prawns in this dish and you have a great vegetarian meal.

recipe for 2:
100 g red cabbage
1 small head fennel
1 red bell pepper
50 g red lentils
50 g yellow lentils
3 spring onions
2 cloves of garlic
1 tbsp coconut oil
1 knob of ginger
125 g cooked prawns
2 tbsp parsley
1 tsp cumin seeds
1 tsp coriander seeds
1 tsp red Curry paste
200 g Greek yogurt
salt and pepper
1/2 lime
1 tsp sugar

Chop the veggies. In a small blender make a paste with ginger, garlic and spring onions.
Heat up the coconut oil and toast the seeds, add curry paste and let it cook through completely.
Now in with the paste and all the veggies and the lentils. Cook until tender and add some water during that time.
Since cooked prawns do not need much cooking, just add them to warm through at the end before you stir in the yogurt,season with salt, pepper, lime, parsley and sugar.

The dish is mild, if you like it spicy, add chilies from the beginning.