South Indian prawn and coconut curry
Nutrition Info.(per serve)
- 1 medium red onion, chopped
- 2 cloves garlic, chopped
- 3cm piece fresh ginger, peeled, chopped
- 2 long green chillies, chopped, plus extra sliced chilli, to serve
- ½ teaspoon ground turmeric
- 2 teaspoons ground cumin
- 2 teaspoons sunflower oil
- 3 potatoes, peeled, chopped
- 2 large carrots, cut into rounds
- ½ cup reduced-fat coconut milk
- 500g raw prawns, peeled and deveined
- 1 large courgette, halved, thinly sliced
- 8 cups baby spinach
- 2 cups steamed brown basmati rice, to serve
Total fat 7g
Saturated fat 3g
Dietary fibre 7g
1 In a food processor, blitz onion, garlic, ginger, chilli, turmeric and cumin into a paste.
2 In a large heavy-based saucepan, heat oil over medium. Add curry paste and cook, stirring, for 2-3 minutes, or until fragrant. Add potatoes, carrots and 1 cup of water and bring to the boil. Reduce heat to low and simmer, covered, for 15 minutes, or until potato is tender.
3 Add coconut milk, prawns and courgette and simmer, uncovered, for 5 minutes, or until prawns are cooked through. Stir through spinach until just wilted. Serve with steamed rice and garnish with extra green chilli.
Make it low FODMAP: Swap red onion for 1 cup finely chopped green leek leaves. Omit garlic and add a drizzle of garlic-infused oil instead.
Make it gluten free: Check spices are gluten free.