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:

 

Suggested for you

Overnight Oatmeal
Beef Tenderloin Sliders
Easy Blender Chocolate Mousse (and Wolf Gourmet High Performance Blender Giveaway)
Hurricane Rum Balls
Tarte Flambe with Herbed Creme Fraiche, Aged Cheddar, Caramelized Vidalia, Double Smoked Bacon, Softly Scrambled Eggs and Goat Cheese
Dinner Tonight: Spaghetti all'Amatriciana
Roast Pork and Peameal Bacon Sandwich
Garlic Rosemary Mashed Potatoes + Thanksgiving Day Menu
Seared Tuna on Baked Flour Tortilla Chips
Apple Ham Salad
Food Trivia

Eating fast food regularly has the same impact on the liver as hepatitis.

Food Joke

Chuck Norris pisses gold and craps chocolate.

Popular Recipes
PLaYing at The Broadmoor & the Purple Pin {adult milkshake}

Boulder Locavore

Oven Grilled Chicken, Camembert and Apple Sandwiches

My Gourmet Connection

Southwestern Roasted Butternut Squash

Cinnamon Spice and Everything Nice

Nuts and Fluff

Kraft Recipes

Appetizing Apple and Almond Soup

Foodista