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Coconut Curry with Prawns, Dhal and Greens for an Easy Indian Inspired Dinner
Coconut Curry with Prawns, Dhal and Greens gives the prawns plenty of support with creamy moong dhal and tender coconut vegetables. It’s a full spread where every dish earns its place on the table.
Why You Will Love and Enjoy This Coconut Curry with Prawns, Dhal and Greens
- Three delicious dishes in one meal: You get spicy tomato prawns, creamy coconut dhal and tender vegetables all on the same table.
- Big flavour without complicated steps: The dhania masala, turmeric, garam masala, chili and coconut milk do most of the heavy lifting.
- Easy to serve your way: Add rice, roti or naan and let everyone build their own perfect plate.
Additional Information
- Can this be frozen? The moong dhal and vegetable coconut sauce can be frozen in airtight containers for up to 3 months. The prawn curry can also be frozen, but prawns may become slightly firmer after thawing and reheating. For the best texture, freeze the curry sauce separately if you know you’ll be making it ahead, then add freshly cooked prawns when reheating. Thaw frozen dishes overnight in the refrigerator and reheat gently on the stovetop until piping hot. Avoid repeatedly reheating the prawns.
- How long can it be stored and how? Store cooled leftovers in airtight containers in the refrigerator for up to 3 days. Keep the prawns, dhal and vegetables in separate containers if possible, as this makes reheating easier and helps preserve their individual textures. Reheat thoroughly on the stovetop or in the microwave. Add a small splash of water or milk to the dhal if it has thickened too much in the refrigerator.
Substitute Suggestions
- Prawns: Use peeled, deveined shrimp instead. Medium or large shrimp work well.
- Moong dhal: Yellow split peas or red lentils can be used, although the cooking time and final texture will change.
- Coconut milk: Use light coconut milk for a thinner, lighter sauce, though full-fat coconut milk gives the creamiest result.
- Milk: Use an unsweetened plant-based milk if preferred. Coconut milk can also replace the regular milk for an even richer coconut flavour.
- Radishes: Try turnip, zucchini or cauliflower if you don’t have radishes.
- Spinach: Baby kale or chopped Swiss chard can be used instead.
- Carrots: Sweet potato or pumpkin can replace the carrots, but allow extra cooking time if the pieces are firm.
- Fresh dhania: If you don’t have fresh dhania, leave it out or use a small amount of fresh parsley. The flavour won’t be quite the same, but the dish will still work.
- Green chilies: Leave them out for a milder curry or add extra if you like more heat.
- Dhania masala: Use a mild curry powder if needed, although the flavour will be slightly different.
Coconut Curry with Prawns, Dhal and Greens
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6–8 servings depending on size 1x
- Category: Dinner Recipes
- Method: Easy Cooking
- Cuisine: Indian
Ingredients
Units
Scale
Prawn Curry
- 1.1 lb (1/2 kg) peeled and deveined prawns
- 2 tbsp dhania masala
- 1 tsp garam masala
- 1 tsp chili powder
- Salt, to taste
- 1/2 cup oil
- 2 onions, finely sliced
- 4 ripe tomatoes, liquidised
- 2 tbsp ground garlic
- 1 tbsp turmeric powder
- 2 green chilies, finely chopped
- 1/4 cup fresh dhania, finely chopped
Coconut Moong Dhal
- 1 cup moong dhal, washed until the water runs clear and drained
- 1 1/2 large onions, finely chopped
- 6 tbsp oil
- 1/4 cup water, plus more if needed
- 1 can coconut milk
- 1 cup – 250 ml milk
- 1/2 tsp turmeric powder
- Salt, to taste
Radish, Spinach and Carrot Coconut Sauce
- 3 cups radishes, washed and finely sliced
- 1 packet baby spinach
- 3 carrots, sliced
- 1/4 tsp turmeric powder
- 1 onion, finely chopped
- Salt, to taste
- 1/4 cup fresh dhania, finely chopped
- 1 can coconut milk
- 2 tbsp oil
Instructions
Prawn Curry
- Heat 1/2 cup oil in a medium curry pot over medium heat.
- Add 2 finely sliced onions and cook until softened and nicely browned. Don’t rush this part, as the onions add a lot of flavour to the curry.
- Add 2 tbsp ground garlic and cook for 1 minute, stirring so it doesn’t catch.
- Add 1 tbsp turmeric powder, 2 tbsp dhania masala, 1 tsp chili powder and salt to taste. Stir everything together and cook for about 2 minutes.
- Add 4 liquidised ripe tomatoes and cook uncovered until the excess liquid has cooked away and the tomato mixture thickens. This can take around 8 to 12 minutes, depending on how juicy your tomatoes are.
- Add 1.1 lb (1/2 kg) peeled and deveined prawns and 2 finely chopped green chilies. Stir gently to coat the prawns in the sauce.
- Cook the prawns for about 5 to 7 minutes, or just until they’re opaque and cooked through.
- Don’t cook them for 15 minutes, as they can turn rubbery.
- Stir in 1 tsp garam masala and 1/4 cup finely chopped fresh dhania. Taste and adjust the salt or chili if needed. Serve hot.
Coconut Moong Dhal
- Heat 6 tbsp oil in a medium pot over medium heat.
- Add 1 1/2 finely chopped large onions and cook until softened.
- Add 1 cup washed and drained moong dhal and stir well.
- Add 1/4 cup water and cook gently until the dhal softens. If the water disappears before the dhal is tender, add a small splash more water as needed. The exact amount will depend on how quickly your dhal cooks.
- Once the dhal is tender and most of the water has cooked away, add 1 can coconut milk, 250 ml milk, 1/2 tsp turmeric powder and salt to taste.
- Bring the mixture to a gentle simmer and cook until the dhal thickens. Stir it now and then, and don’t let it boil hard for too long. You want it creamy and spoonable, not dry and stodgy.
- Taste and adjust the salt before serving.
Radish, Spinach and Carrot Coconut Sauce
- Heat 2 tbsp oil in a medium pot over medium heat.
- Add 1 finely chopped onion and sauté until softened.
- Add 3 sliced carrots and cook for 5 minutes, stirring occasionally.
- Add 3 cups finely sliced radishes, 1/4 tsp turmeric powder, and salt to taste.
- Stir well and cook for another 5 minutes. Don’t add water at this stage. The vegetables will release some moisture as they cook.
- Add 1 packet baby spinach and cook until just wilted.
- Pour in 1 can coconut milk and add 1/4 cup finely chopped fresh dhania.
- Stir gently and cook for about 3 minutes, just until everything is hot and the sauce has come together.
- Taste and adjust the salt. Serve immediately with the prawn curry and moong dhal.
Serve
- Serve the dhal first, then pile on the prawns and vegetables, with plenty of coconut sauce making its way around the plate
- Perfect with warm roti, naan or steamed rice
Notes
Prepared, tried, and tested by Nazley
Recipe Card powered by
This dish brings together tender prawns, creamy coconut dhal, spinach, radishes and carrots with fragrant curry spices for a satisfying Indian inspired dinner. Serve this flavourful family meal with warm naan, roti or rice for a hearty spread that makes weeknight dinners feel extra special.
Coconut Curry with Prawns, Dhal and Greens gives dinner plenty of variety, with tender spiced prawns, creamy coconut moong dhal and vegetables cooked with spinach, radishes and carrots. Each dish brings its own flavour and texture, making this generous curry spread an irresistible choice for anyone who enjoys a satisfying meal served with naan, roti or rice.
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