Coconut, bean & prawn curry
- Sara Buenfeld
Published: June 6, 2024 at 12:14 PM
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Serves 2
Easy
Prep: 20 mins
Cook: 30 mins
A star rating of 4.4 out of 5.29 ratingsRate
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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
Egg-free
Healthy
Low sugar
Nut-free
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Ingredients
Nutrition
Units:
MetricUS
-
2 large tomatoes
-
20g ginger
unpeeled
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4 large garlic cloves
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1 onion
quartered
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2 tsp rapeseed oil
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5 green cardamom pods
seeds removed
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10 curry leaves
(optional)
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1 red chilli
deseeded and sliced
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1 cinnamon stick
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1 tsp ground coriander
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1 tsp turmeric
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125g brown basmati rice
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15g creamed coconut
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165g baby new potatoes
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1 tsp vegetable bouillon powder
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160g runner beans
strings removed, sliced horizontally
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2 tsp garam masala
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240g raw king prawns
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80g frozen peas
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15g fresh coriander
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Nutrition: per serving
-
kcal587
-
fat13g
-
saturates5g
-
carbs76g
-
sugars14g
low
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fibre12g
-
protein36g
-
salt1.62g
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Method
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step 1
Cut one tomato into quarters then put in a food processor along with the ginger, garlic and onion. Blitz until smooth.
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step 2
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.
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step 3
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.
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step 4
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.
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A star rating of 4.4 out of 5.29 ratings
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