Fragrant vegetable & cashew biryani
A delicious vegetarian main dish or accompaniment to another curry, ideal for a curry buffet or spicy feast
Prawn & coconut curry
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8
Skip to ingredients
- 2 onionssliced
- thumb-size piece fresh root gingergrated
- 4 garlic clovescrushed
- 2 tbsp sunflower oil
- ½ tsp turmeric
- 1 tbsp ground coriander
- 400ml can chopped tomatoesin rich juice
- 100g creamed coconutchopped
- 1 tbsp mango chutney
- 1 green chillihalved, deseeded and sliced at an angle
- 3 x 200g bags large, raw, peeled prawnthawed if frozen, drained
- handful chopped coriander
- juice 1 lemon
- 1 large green pepperquartered, deseeded and sliced at an angle
Nutrition: per serving
- kcal163
- fat8g
- saturates4g
- carbs8g
- sugars5g
- fibre1g
- protein15g
- salt0.55glow
Method
step 1
Fry the onions, ginger and garlic in the oil for about 10 mins. Stir in the turmeric and coriander, then fry for 1 min more. Tip the mixture into a blender with the tomatoes and creamed coconut, then blend to a purée.
step 2
Return to the pan with 300ml water, the chutney, chilli and pepper and simmer for 10 mins. You can freeze it at this stage.
step 3
Stir in the prawns and cook for a few mins more until they turn pink – take care not to overcook them or they’ll become tough. Add the coriander, then season to taste with salt, pepper and lemon juice just before serving.
