Love, love, love this recipe! I probably made this twice a week every week last year, it’s so filling but super healthy and quick to make. Recently much of my week night home recipes have been meat free, (not fish free) if you like curry and can live without the meat then you really should give this a try. I found it in the Joe Wicks (The Body Coach) Lean in 15 book (2015).

The recipe serves 2

Ingredients

1 tbsp coconut oil

1 red onion, diced

2 courgettes, diced

1 red chilli, sliced (optional

2 tbsp curry paste – Patak’s rogan josh or bhuna works well

400g tinned chopped tomatoes

400g raw prawns, peeled

200g pre-cooked puy lentils

1 bunch coriander, leaves only, roughly chopped

1 pack microwave rice (I use Tilda lime & coriander basmati rice)

Method

1. Melt the coconut oil in a wok or large frying pan over a medium to high heat. Add the onion and courgettes (and the chilli if using) and stir-fry until starting to soften
2. Spoon in the curry paste and fry for 30 seconds before pouring in the chopped tomatoes. Bring to the boil, then add the prawns and lentils. Simmer the curry for 1 minute or until the lentils are warmed through and the prawns are cooked (they’re done when their flesh turns vibrant pink)
3. Meanwhile put your rice in the microwave and cook according to the packet instructions
4. Stir the coriander through your curry and serve with the rice