Tamarind prawn curry
Our tamarind prawn curry will quickly become a family favourite. It's quick, healthy and low in fat and calories
Charred sweetcorn, red pepper & bulgur wheat pilaf
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 tbsp rapeseed oil
- 2 corn cobs
- 2 large red pepperssliced
- bunch of spring onionssliced
- 2 tsp smoked paprikaplus extra to serve
- 2 garlic clovescrushed
- 500ml vegetable stock
- 300g bulgur wheat
- ½ small bunch of coriander
- Greek yogurtto serve (optional)
- lime wedgesto serve
Nutrition: Per serving
- kcal417low
- fat5glow
- saturates1g
- carbs75g
- sugars8g
- fibre10ghigh
- protein13g
- salt0.3g
Method
step 1
Heat ½ tbsp oil in a casserole dish (that has a lid) over a high heat. Fry the corn cobs for 8-10 mins turning frequently, until golden and lightly charred. Stand on a chopping board and run the knife down the cobs to remove the kernels.
step 2
Tip the peppers into the pan with the remaining oil and fry for 10 mins until softened and golden, then stir in the spring onions, paprika and garlic. Fry for another 3-4 mins until fragrant, then stir most of the corn back into the pan, along with the stock. Bring to a simmer, then stir in the bulgur. Turn the heat to low. Cover with the lid and leave for 8-10 mins until the stock has been absorbed and the bulgur is tender.
step 3
Fluff the pilaf up with a fork, then scatter with the remaining corn and the coriander. Serve with a dollop of Greek yogurt dusted with a little paprika, if you like, and the lime wedges for squeezing over.
