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Butternut Dahl with Curried Prawns

20 Minutes
2 Servings
7 Ingredients


Take this tasty soup and elevate it by topping with grilled curried prawns, chickpeas and garnishing with charred curry leaves.


1. To make the crispy chickpeas, preheat oven to 200 ºC.

2. Dry the chickpeas as much as possible using paper towel then place onto a baking tray and drizzle lightly with some olive oil. Season with salt and pepper and roast in oven for about 20 minutes or until golden and crispy.

3. Heat a little olive oil in a frying pan and fry prawns together with the curry spice and some curry leaves for a couple of minutes or until the prawns are cooked through. Season with salt and pepper and set aside.

4. Heat the soup and portion equally into two bowls. Top with a few curried prawns and a good spoonful of crispy chickpeas. Garnish with fresh curry leaves, a drizzle of olive oil and serve.

Nutritional Information

Not Available


  • 1 x 600g Platinum Butternut Dhal Soup
  • 1 tin of chickpeas; rinsed and drained
  • Olive oil
  • Salt & freshly ground black pepper
  • 6 queen prawns; deveined and cleaned
  • 1 tsp (5 ml) curry spice
  • Fresh curry leaves (optional)