for 4 person

4 tbsp	almond slivers
	oil for frying
200 g	frozen prawn tail, peeled and raw (organic), defrosted
¼ tsp	salt
1	red chilli, deseeded, finely chopped
1	onion, finely chopped
1	garlic clove, pressed
1	cauliflower (approx. 500 g), cut into florets
2 tbsp	tomato puree
1 ½ tbsp	medium-hot curry powder
6 dl	water
250 g	yellow lentils
2	tomatoes, diced
180 g	plain yoghurt
2 tbsp	peppermint, chopped
2 pinch	salt

How it's done

Heat a wide-bottomed frying pan, toast the almonds for approx. 2 mins. while stirring, remove and set aside.

Heat a dash of oil, fry the prawns for approx. 1 min. on each side, remove, season with salt, then cover and keep warm.

Sauté the chilli, onion, garlic and cauliflower for approx. 3 mins. Add the tomato puree and curry and cook briefly, pour in 100 ml of water, bring to the boil, reduce the heat, cover and cook for approx. 10 mins. Add the remaining water and lentils. Cook for a further 10 mins., stirring occasionally, then season with salt.

Stir in the tomatoes, reserved prawns and almonds, heat gently. Mix the yoghurt with the peppermint, season with salt. Plate up the lentil paella and serve the mint yoghurt as an accompaniment.

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