Spicy Indian rice
Sara Buenfeld’s delicious spicy rice is perfect served with your favourite curry
Fragrant courgette & prawn curry
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 2 tbsp sunflower oil
- 500g courgettesthickly sliced
- ½ tsp cumin seeds
- 2 tbsp gingerfinely chopped
- 6 garlic clovescrushed
- 1 red chillideseeded and finely chopped
- 1 tsp ground coriander
- ¼ tsp ground turmeric
- 500g tomatochopped
- 150ml hot vegetable stock
- 225g pack raw peeled frozen jumbo prawnthawed
- ½ small bunch corianderroughly chopped
Nutrition: per serving
- kcal305
- fat15g
- saturates2g
- carbs17g
- sugars13g
- fibre5g
- protein28g
- salt1.41glow
Method
step 1
Heat the oil in a large wok and stir-fry the courgettes for 5-6 mins until softened. Lift from the pan with a slotted spoon, leaving the oil behind.
step 2
Add the cumin seeds to the pan and toast for a few secs, then add the ginger, garlic, chilli and spices. Cook, stirring for 1-2 mins, then tip in the tomatoes and cook for a few mins more.
step 3
Pour in the stock and simmer to make a pulpy sauce, then add the courgettes and prawns. Cook gently until the prawns change from grey to pink and the courgettes are tender, but not too soft. Stir in most of the coriander, saving some to sprinkle over the top. Serve with basmati rice and mango chutney, if you like.
