Fragrant courgette & prawn curry
If you want to add more gluten free, dairy free, and pescatarian recipes to your repertoire, Fragrant courgette & prawn curry might be a recipe you should try. This recipe serves 2. For $4.68 per serving, this recipe covers 35% of your daily requirements of vitamins and minerals. This main course has 360 calories, 30g of protein, and 17g of fat per serving. A mixture of vegetable stock, courgettes, jumbo prawns, and a handful of other ingredients are all it takes to make this recipe so delicious. This recipe from BBC Good Food has 123 fans. This recipe is typical of Indian cuisine. From preparation to the plate, this recipe takes around 35 minutes. With a spoonacular score of 97%, this dish is excellent. Try Creamy tomato, courgette & prawn pasta, Fragrant Chicken Curry, and Fragrant Romanesco & Chickpea Curry for similar recipes.
Servings: 2
Preparation duration: 15 minutes
Cooking duration: 20 minutes
Ingredients:
½ small bunch coriander, roughly chopped
500g courgettes, thickly sliced
½ tsp cumin seeds
6 garlic cloves, crushed
2 tbsp ginger, finely chopped
1 tsp ground coriander
¼ tsp ground turmeric
225g pack raw peeled frozen jumbo prawns, thawed
1 red chilli, deseeded and finely chopped
2 tbsp sunflower oil
500g tomatoes, chopped
150ml hot vegetable stock
Equipment:
slotted spoon
frying pan
wok
Cooking instruction summary:
Heat the oil in a large wok andstir-fry the courgettes for 5-6 minsuntil softened. Lift from the pan witha slotted spoon, leaving the oil behind.Add the cumin seeds to the pan andtoast for a few secs, then add the ginger,garlic, chilli and spices. Cook, stirring for1-2 mins, then tip in the tomatoes andcook for a few mins more.Pour in the stock and simmer tomake a pulpy sauce, then add thecourgettes and prawns. Cook gentlyuntil the prawns change from greyto pink and the courgettes are tender,but not too soft. Stir in most of thecoriander, saving some to sprinkleover the top. Serve with basmati riceand mango chutney, if you like.
Step by step:
1. Heat the oil in a large wok andstir-fry the courgettes for 5-6 minsuntil softened. Lift from the pan witha slotted spoon, leaving the oil behind.
2. Add the cumin seeds to the pan andtoast for a few secs, then add the ginger,garlic, chilli and spices. Cook, stirring for1-2 mins, then tip in the tomatoes andcook for a few mins more.
3. Pour in the stock and simmer tomake a pulpy sauce, then add thecourgettes and prawns. Cook gentlyuntil the prawns change from greyto pink and the courgettes are tender,but not too soft. Stir in most of thecoriander, saving some to sprinkleover the top.
4. Serve with basmati riceand mango chutney, if you like.
Nutrition Information:
