Fragrant Courgette & Prawn Curry
This flavorful dish combines tender courgettes with succulent jumbo prawns in a fragrant tomato-based sauce infused with aromatic spices like cumin and coriander. The result is a vibrant and satisfying meal that pairs perfectly with fluffy basmati rice and a dollop of mango chutney on the side. Enjoy the rich flavors and vibrant colors of this delicious prawn and courgette curry!
— Constant Cookbook
Ingredients
- 2 tbsp sunflower oil
- 500g courgettes , thickly sliced
- ½ tsp cumin seeds
- 2 tbsp ginger , finely chopped
- 6 garlic cloves , crushed
- 1 red chilli , deseeded and finely chopped
- 1 tsp ground coriander
- ¼ tsp ground turmeric
- 500g tomatoes , chopped
- 150ml hot vegetable stock
- 225g pack raw peeled frozen jumbo prawns , thawed
- ½ small bunch coriander , roughly chopped
Instructions
- 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.
Cook Time
20M
Prep Time
PT15M
Yield
Serves 2
Nutrition
- Calories: 305 calories
- Fat Content: 15 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 17 grams carbohydrates
- Sugar Content: 13 grams sugar
- Fiber Content: 5 grams fiber
- Protein Content: 28 grams protein
- Sodium Content: 1.41 milligram of sodium
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