Coconut, bean & prawn curry
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 2 large tomatoes
- 20g gingerunpeeled
- 4 large garlic cloves
- 1 onionquartered
- 2 tsp rapeseed oil
- 5 green cardamom podsseeds removed
- 10 curry leaves(optional)
- 1 red chillideseeded and sliced
- 1 cinnamon stick
- 1 tsp ground coriander
- 1 tsp turmeric
- 125g brown basmati rice
- 15g creamed coconut
- 165g baby new potatoes
- 1 tsp vegetable bouillon powder
- 160g runner beansstrings removed, sliced horizontally
- 2 tsp garam masala
- 240g raw king prawns
- 80g frozen peas
- 15g fresh coriander
Nutrition: per serving
- kcal587
- fat13g
- saturates5g
- carbs76g
- sugars14glow
- fibre12g
- protein36g
- salt1.62g
Method
step 1
Cut one tomato into quarters then put in a food processor along with the ginger, garlic and onion. Blitz until smooth.
step 2
Heat the oil and fry the cardamom seeds, curry leaves, if using, chilli and cinnamon for about a minute, stirring. Add the onion mixture, ground coriander and turmeric and cook over a low heat for 10 mins, until the onion has softened. If it starts to catch, add a splash of water. Meanwhile, cook the rice following pack instructions.
step 3
Stir in the creamed coconut, potatoes, bouillon and 400ml water, then cover and simmer for 10 mins. Add the beans and garam masala, cover and simmer for another 5 mins until the beans are almost tender.
step 4
Add the prawns, peas, coriander and the remaining tomato, cut into thin wedges. Cook for 5-10 mins, until everything is cooked through. Serve with the rice.
