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.
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