Chicken & aubergine shawarma pittas
Pile up pittas with chicken, aubergine, hummus, chilli, pickles, parsley salad and garlic mayo to make an easy, tasty and healthy midweek supper
Curried prawn & green bean pie
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 3 tbsp olive oil
- 1 onionfinely sliced
- 40g plain flour
- 3 tbsp medium curry paste
- 600ml milk
- 150g green beanscut into 3cm pieces
- 1.2kg Maris Piper potatoescut into 2cm chunks
- 1 heaped tsp turmeric
- 1 tsp nigella seeds
- 300g raw king prawns
- ½ small bunch corianderfinely chopped
- 2 tbsp half-fat crème fraîche
Nutrition: Per serving
- kcal560
- fat20g
- saturates6g
- carbs65g
- sugars13g
- fibre8g
- protein26g
- salt1g
Method
step 1
Heat 2 tbsp of the oil in a medium saucepan. Add the onion and a pinch of salt and fry over a medium heat for 8 mins, or until the onions turn golden and sticky. Stir the flour and curry paste into the onions and cook for 2 mins. Remove from the heat and quickly whisk through the milk in several additions to make a thick sauce.
step 2
Bring a large pan of water to the boil, add the beans and cook for 1 min, then scoop out with a slotted spoon and set aside. Add the potatoes to the water and cook for 5-6 mins or until you can easily insert a cutlery knife into them. Drain and mash. Stir through the remaining oil, turmeric and nigella seeds, then season to taste.
step 3
Add the prawns and green beans to the sauce. Bring to a simmer and quickly remove from the heat. Stir through the coriander and crème fraîche and season to taste.
step 4
Heat the grill to its highest setting. Spoon the mixture into a medium heatproof dish. Spread over the mashed potato and grill for 4-5 mins or until golden and bubbling.
