Friends or family over this weekend? Our prawn & veg curry is perfect for a dinner party and super easy to make!
Ingredients:
1 onion, sliced
1 large carrot, cut into batons
1 red pepper, sliced
1 large courgette cut into chunks
½ cauliflower, cut into florets
400g tinned chopped tomatoes
1 tbsp curry powder
1 tbsp tamarind paste
1 x tin coconut milk
1 tbsp extra virgin olive oil
200g frozen prawns, defrosted
1 ½ chopped chillies
Method: Number of Servings 4 / Prep Time 20 minutes – Cook Time 25 minutes
1. Heat the oil in a large saucepan. Add all the chopped veg, cook for about 6/8 minutes.
2. Add the curry powder, tamarind paste and chopped chillies and cook for another minute or two.
3. Add the chopped tomatoes and bring to the boil. Add the coconut milk and the prawns and turn down to a simmer. Cook for about five minutes and add seasoning to taste.
**Omit the prawns to make the dish veggie and you could add any other veg you may have in your fridge.
A great dish to use up leftover veg and it freezes well. Serve with cauliflower rice or low carb chapattis.
Nutritional information per serving (not including accompaniment):
