Prawn and chickpea curry
SERVES
4
PEOPLE
PREP TIME
5
MINUTES
COOKING TIME
10
MINUTES
CUISINE
COURSE
Main
Method
Add olive oil to a pan and bring to heat, add your onion, garlic and ginger and sauté for a minute until golden.
Add your dry spices, turmeric, cumin and curry powder and stir to blend, cook gently so all the spices have time to cook through.
Next, add your chopped tomatoes and stir, followed by your coconut milk and finally your drained chickpeas.
Squeeze the juice of half a lime and stir.
Tip in your uncooked prawns and cook for a further 3-4minutes on medium heat until the prawns have slightly curled into a soft 'C' and turned pink in colour.
Turn off the heat and let rest for a minute or two
Serve with rice, cauliflower rice, couscous or stir through pasta and your choice of steamed vegetables.
Ingredients
1 large diced onion
3 cloves of garlic (grated)
½ tsp salt flakes
½ thumb fresh ginger (grated)
1 tbsp olive oil
1 tsp turmeric
1 tsp cumin
2 tbsp mild curry powder (1 tbsp if you don’t like it spicy)
1x 400g can crushed tomatoes
1x 400g can drained chickpeas
1x 400g can coconut milk
Juice of half lime
1 kg raw tiger prawns (peeled and deveined)
Method
Add olive oil to a pan and bring to heat, add your onion, garlic and ginger and sauté for a minute until golden.
Add your dry spices, turmeric, cumin and curry powder and stir to blend, cook gently so all the spices have time to cook through.
Next, add your chopped tomatoes and stir, followed by your coconut milk and finally your drained chickpeas.
Squeeze the juice of half a lime and stir.
Tip in your uncooked prawns and cook for a further 3-4minutes on medium heat until the prawns have slightly curled into a soft 'C' and turned pink in colour.
Turn off the heat and let rest for a minute or two
Serve with rice, cauliflower rice, couscous or stir through pasta and your choice of steamed vegetables.
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