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Coconut, bean & prawn curry

You only need 20 mins prep for this wholesome aromatic curry made with runner beans and prawns. You can also use white fish, if you prefer

Ingredients:

  • kcal587
  • fat13g
  • saturates5g
  • carbs76g
  • sugars0g
  • fibre12g
  • protein36g
  • salt1.62g

Directions:

  • Cut one tomato into quarters then put in a food processor along with the ginger, garlic and onion. Blitz until smooth.
  • Heat the oil and fry the cardamom seeds, curry leaves, if using, chilli and cinnamon for about a minute, stirring. Add the onion mixture, ground coriander and turmeric and cook over a low heat for 10 mins, until the onion has softened. If it starts to catch, add a splash of water. Meanwhile, cook the rice following pack instructions.
  • Stir in the creamed coconut, potatoes, bouillon and 400ml water, then cover and simmer for 10 mins. Add the beans and garam masala, cover and simmer for another 5 mins until the beans are almost tender.
  • Add the prawns, peas, coriander and the remaining tomato, cut into thin wedges. Cook for 5-10 mins, until everything is cooked through. Serve with the rice.

Nutrition per serving:

  • kcal587
  • fat13g
  • saturates5g
  • carbs76g
  • sugars0g
  • fibre12g
  • protein36g
  • salt1.62g