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Punchy Prawn Curry

Ingredients

  • Olive oil

  • 2 x shallots

  • 4 x garlic cloves

  • Thumb size piece of ginger

  • 1/2 red chilli

  • 1 tsp caster sugar

  • 1 tsp mustard seeds

  • 1 tsp garam masala

  • 1 tsp cumin

  • 1 tsp coriander

  • 1 tsp turmeric

  • 2 tsp malt vinegar

  • 1.5 tins chopped tomatoes

  • 400g raw prawns

  • Small bunch coriander

  • Handful of spinach

  • 1 carrot

  • 2 red peppers

  • 1 courgette

  • Rice to serve

Method

  1. Heat the oil in a deep-sided frying pan and add the onion, ginger, garlic and chilli and cook for 1-2 mins. 

  2. Add the chopped courgette, carrot and peppers.  Cook until softened.  Approx 8-10 mins.

  3. Stir in the sugar and spices for 1 min, then add in the vinegar and tomatoes and a splash of water.  Season with salt and simmer for 5 mins, stirring, until the sauce thickens.

  4. Add the prawns and spinach and cook until prawns go pink.

  5. Serve with the rice and fresh coriander.

I love seeing your creations so if you make this please upload an image to social media and #clemmiemacphersonnutrition. Thank you and happy cooking!