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Prawn Curry – Yacht Style!

February 29, 2012

Wednesday 29th February

Here’s a sure-fire way to get the answer to that question ladies…

Prawn Curry – yacht style!

 

 

 

Any vegetables can be used including potatoes, aubergine, carrots, green beans, peas, sweetcorn…

Ingredients for 2

olive oil

1 large onion, chopped

200g pumpkin or butternut squash, peeled and cubed (2 – 3cm)

1/2 round courgette, cubed

1/2 red pepper, cut into large pieces

200g cauliflower, cut into bite-size pieces

2 garlic cloves, finely chopped

2 tsp curry powder

1 tsp each of turmeric, ground ginger, ground coriander, ground cumin

seeds from 3 cardamom pods, crushed

1/2 tsp ground cloves

pinch of dried chilli seeds

1 tin of chopped tomatoes

300 ml vegetable stock

18 large cooked, peeled and cleaned prawns

1 x 125 g pot of coconut yoghurt

Spices for a delicious curry

 

 

 

 

 

 

Gently fry the onion in a little oil in a large pan until soft.

Stir in the garlic and all the spices and cook for another 2 minutes.

Add the chopped vegetables and mix until they are coated with spices.

Add the chopped tomatoes and vegetable stock and stir well.

Increase the heat and simmer until the sauce is reduced and thickened and the vegetables are cooked.

Whilst the curry is cooking you could boil some rice to serve with it.

Once the sauce has thickened,stir in the prawns and heat through.

Remove from the heat and leave to stand for 5 minutes before stirring in the coconut yoghurt.

Serve immediately.

Fresh vegetables

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