Name: Fragrant courgette & prawn curry
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2
Cuisine: Indian
Ingredients: 2 tbsp sunflower oil; 500g courgettes thickly sliced; ½ tsp cumin seeds; 2 tbsp ginger finely chopped; 6 garlic cloves crushed; 1 red chilli deseeded and finely chopped; 1 tsp ground coriander; ¼ tsp ground turmeric; 500g tomato chopped; 150ml hot vegetable stock; 225g pack raw peeled frozen jumbo prawn thawed; ½ small bunch coriander roughly chopped

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Fragrant courgette & prawn curry

Fragrant courgette & prawn curry

Good Food team

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Serves 2

Easy

Prep: 15 mins

Cook: 20 mins

A star rating of 4.3 out of 5.52 ratingsRate

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Wondering what to do with a glut of courgettes? Put them to good use in this spicy, summery one-pot

Healthy

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Spicy Indian rice

A star rating of 4.7 out of 5.46 ratings

Ingredients

Nutrition

Units:

MetricUS

2 tbsp sunflower oil
500g courgettes

thickly sliced
½ tsp cumin seeds
2 tbsp ginger

finely chopped
6 garlic cloves

crushed
1 red chilli

deseeded and finely chopped
1 tsp ground coriander
¼ tsp ground turmeric
500g tomato

chopped
150ml hot vegetable stock
225g pack raw peeled frozen jumbo prawn

thawed
½ small bunch coriander

roughly chopped

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Nutrition: per serving

kcal305
fat15g
saturates2g
carbs17g
sugars13g
fibre5g
protein28g
salt1.41g

low

Method

step 1

Heat the oil in a large wok and stir-fry the courgettes for 5-6 mins until softened. Lift from the pan with a slotted spoon, leaving the oil behind.
step 2

Add the cumin seeds to the pan and toast for a few secs, then add the ginger, garlic, chilli and spices. Cook, stirring for 1-2 mins, then tip in the tomatoes and cook for a few mins more.
step 3

Pour in the stock and simmer to make a pulpy sauce, then add the courgettes and prawns. Cook gently until the prawns change from grey to pink and the courgettes are tender, but not too soft. Stir in most of the coriander, saving some to sprinkle over the top. Serve with basmati rice and mango chutney, if you like.

Recipe from Good Food magazine, August 2011

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A star rating of 4.3 out of 5.52 ratings

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