Healthy prawn recipe for 2 people, takes only 20 mins; recipe has sunflower oil, courgette, cumin seed, ginger, garlic clove, red chilli, coriander, turmeric, tomato, vegetable stock, prawn and coriander.
Fragrant courgette & prawn curry
Course: Healthy prawn
Servings
2
servings
Prep time
15 mins
Ingredients
- Coriander: 1 tsp ground coriander
- Turmeric: 1/4 tsp ground turmeric
- Garlic Clove: 6 garlic cloves, crushed
- Red Chilli: 1 red chilli, deseeded and finely chopped
- Vegetable Stock: 150ml hot vegetable stock
- Tomato: 500g tomato, chopped
- Courgette: 500g courgettes, thickly sliced
- Sunflower Oil: 2 tbsp sunflower oil
- Ginger: 2 tbsp ginger, finely chopped
- Cumin Seed: 1/2 tsp cumin seeds
- Prawn: 225g pack raw peeled frozen jumbo prawn, thawed
Directions
- 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.
- 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.
- 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.
