King Prawn Curry
This dish served alongside some cauliflower rice or quinoa with some steamed broccoli is perfect for the weekend – who needs a take-away!
It’s a tasty hot curry providing excellent levels of B vitamins including folate & B12, omega 3, protein, zinc, selenium & iodine (good for thyroid health).
The spices & vegetables also provide anti-inflammatory properties.
Serves 2-3
1 large onion – quartered
4 garlic cloves -crushed
1 red chill – sliced coarsely
3cm fresh root ginger – grated
1 yellow/red pepper – sliced
100g swiss chard – roughly chopped
400g tin chopped tomatoes
400g raw peeled king prawns
3 tbsp coconut yoghurt
1 tsp mild curry powder
1 tsp turmeric
½ tsp cumin
1 tsp ground coriander
2 tsp garam masala
½ tsp ground cinnamon
Small handful fresh coriander leaves – chopped
Olive oil or coconut oil – for cooking
Salt & pepper
-
Put the onion, garlic and chilli into a small blender/food processor & process to a fine puree.
-
Heat a little oil in a large pan & add the onion puree, grated ginger & season with salt/pepper. Cook for about 10 mins or until the puree has gone darker in colour & become less pungent.
-
Add the tomatoes & spices (except the cinnamon) & allow to mix well then add the peppers. Cook for another 10 mins, stirring frequently.
-
Add the prawns, chard & the yoghurt & cook for a further 10 mins, stirring frequently.
-
Now stir in the cinnamon & garnish with chopped coriander. Serve with a portion of cauliflower rice or quinoa & a side of steamed tender stem broccoli.