Prawn and Vegetable Curry
Preparation time: 10 minutes
Cooking time: 15 minutes
Serves: 4
Nutrition: Per serving
Energy
416 Kcals
Fat
5.8g
Saturates
0.8g
Sugars
11g
Salt
0.54g
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!
Ingredients
For the curry:
- 4 cloves garlic
- 1 onion
- 1 tbsp olive oil
- 1 apple, grated
- 2½ tbsp curry powder
- 1 tsp garam masala
- ½ tsp turmeric
- 400g chopped tomatoes, tinned
- ½ red chilli, chopped finely
- 200ml boiling water
- 2 tsp sweetener
- 110g (7 tbsp) tinned chickpeas, drained and rinsed
- 200g frozen prawns
- 50ml soya milk
- Few coriander leaves
For the rice:
- 265g basmati rice / 1 ½ cups
- 400ml boiled water
Method
- Measure and pour out the basmati rice, cover with the boiled water and cook according to packet instructions.
- 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.
- 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 soya milk.
- Serve the rice and curry in a bowl and garnish with coriander leaves.