Indian-style prawns with lentils

Ingredients:

• 0.6 kg shrimp, peeled and deveined (about 24 pcs.)
• 1 cup dry red lentils
• 3 tablespoons unsalted butter
• 1 large shallot, chopped
• 3 cloves garlic, crushed
• 1 tbsp + 1 tsp finely chopped peeled ginger root
• 2 plum tomatoes, cored and chopped
• 1.5 tsp. garam masala
• 3 cups small spinach
• 2 tbsp. unsweetened coconut cream
• 1/2 cup loosely packed fresh cilantro leaves, chopped

Preparation:

1. In a large, wide saucepan or cauldron, heat 1 tablespoon of butter over medium heat. Add the shallots, garlic, and 1 tablespoon of ginger. Cook, stirring occasionally, until the shallots are soft, about 2 minutes. Add the tomatoes, 1/2 teaspoon of salt, and 1/2 teaspoon of salt. garam masala, a large pinch of salt, and some freshly ground black pepper. Cook, stirring, until the tomatoes are soft, about 2 minutes.
2. Stir the lentils with the tomato mixture until completely coated, then add 3 cups of water. Bring to a boil and cook, stirring occasionally, until the lentils are soft and thick, 12-15 minutes.
3. Meanwhile, toss the shrimp with the remaining 1 teaspoon ginger, 1 teaspoon garam masala, and a pinch of salt and black pepper. Let sit for 10 minutes. In a medium skillet over medium heat, heat the remaining 2 tablespoons butter. Add the shrimp and cook, stirring, until cooked through, 3 to 5 minutes.
4. Toss the spinach and coconut cream with the lentils until wilted; season with salt and pepper to taste. Divide the lentils among bowls. Top with the shrimp and any pan juices, and garnish with cilantro.