Name: Goan prawn & coconut curry with cumin rice
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Cuisine: Indian
Ingredients: 1 tbsp sunflower oil; 1 onion thinly sliced; 1 tbsp freshly grated ginger; 2 garlic cloves crushed; 1 red chilli deseeded and sliced; ½ tsp turmeric; ½ tsp chilli powder; 1 tsp ground coriander; 10 curry leaves; 1 large potato diced; 400ml can half-fat coconut milk; 8 cherry tomatoes halved; handful baby spinach; 200g pack raw peeled prawn; 1 tsp cumin seed; 175g basmati rice

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Goan prawn & coconut curry with cumin rice

Goan prawn & coconut curry with cumin rice

Sara Buenfeld

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Serves 2

Easy

Prep: 15 mins

Cook: 15 mins

A star rating of 4.4 out of 5.35 ratingsRate

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Spice up your mid-week meals with a curry in a hurry - throw in a handful of spices with shellfish, tomatoes, and spinach

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Ingredients

Nutrition

Units:

MetricUS

1 tbsp sunflower oil
1 onion

thinly sliced
1 tbsp freshly grated ginger
2 garlic cloves

crushed
1 red chilli

deseeded and sliced
½ tsp turmeric
½ tsp chilli powder
1 tsp ground coriander
10 curry leaves
1 large potato

diced
400ml can half-fat coconut milk
8 cherry tomatoes

halved
handful baby spinach
200g pack raw peeled prawn

For the cumin rice

1 tsp cumin seed
175g basmati rice

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Nutrition: per serving

kcal771
fat22g
saturates13g
carbs105g
sugars9g
fibre6g
protein33g
salt0.6g

low

Method

step 1

Heat the oil and fry the onion, ginger, garlic and chilli for 5 mins until starting to soften. Add the spices, curry leaves and potato, then cook for 1 min more. Stir in the coconut milk and tomatoes, cover and leave to simmer for 10 mins until the potato is tender.
step 2

Add the spinach and prawns. Cook for 1 min more until the spinach wilts and the prawns turn pink.
step 3

Meanwhile, make the rice. Tip the cumin into a pan and toast over a dry heat for 30 secs. Add the rice, salt to taste and 400ml water, then cover and cook for 8-10 mins until the rice is tender and the water has been absorbed. Serve with the curry.

Recipe from Good Food magazine, September 2012

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A star rating of 4.4 out of 5.35 ratings

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