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Prawn and Vegetable Curry

Prep time: 25mins | Difficulty: medium | Serves: 4

Who says you can’t cook a healthy meal in under 30 minutes, try this tasty curry one for a quick and easy mid-week meal!

Tags:

View All dinner family favorites fish hearty meal

Nutritional information per serving (1/4 of recipe)

Fat

5.8g 

Saturated

0.9g 

Carbohydrate

N/a 

Protein

N/a 

Calories

416kcals 

Ingredients

  • 4 cloves garlic
  • 1 onion
  • 1 tbsp olive oil
  • 1 apple, grated
  • 2½ tbsp curry powder
  • 1 tsp garam masala
  • ½ tsp turmeric
  • 400g (14oz can) chopped tomatoes, tinned
  • ½ red chilli, chopped finely
  • 2 tsp sweetener
  • 110g (1 cup) tinned chickpeas, drained and rinsed
  • 200g (1½ cups) frozen prawns
  • 50ml (1.7oz) soy milk
  • Few coriander/cilantro leaves
  • 265g (2 cups) basmati rice

Method

  1. Measure and pour out the basmati rice, cover with the boiled water and cook according to packet instructions.
  2. Cook the garlic and onion in olive oil over a medium heat until golden. Add the curry powder, garam masala and turmeric and cook for a further minute. Add in the grated apple, chopped tomatoes and red chilli and stir to combine then add 200ml of water and stir again. Bring up to the simmer and cook for a further 2 minutes.
  3. Add the chickpeas and frozen prawns and cook until they soften and are hot all the way through. Once hot, stir in the sweetener and soy milk.
  4. Serve the rice and curry in a bowl and garnish with coriander/cilantro leaves.
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