Coconut, bean & prawn curry
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Coconut, bean & prawn curry

By Sara Buenfeld

You only need 20 mins prep for this wholesome aromatic curry made with runner beans and prawns. You can also use white fish, if you prefer

  • Prep:20 mins
    Cook:30 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 587
  • fat 13g
  • saturates 5g
  • carbs 76g
  • sugars 0g
  • fibre 12g
  • protein 36g
  • salt 1.62g

Ingredients

  • 2 large tomatoes
  • 20g ginger , unpeeled
  • 4 large garlic cloves
  • 1 onion , quartered
  • 2 tsp rapeseed oil
  • 5 green cardamom pods , seeds removed
  • 10 curry leaves (optional)
  • 1 red chilli , deseeded and sliced
  • 1 cinnamon stick
  • 1 tsp ground coriander
  • 1 tsp turmeric
  • 125g brown basmati rice
  • 15g creamed coconut
  • 165g baby new potatoes
  • 1 tsp vegetable bouillon powder
  • 160g runner beans , strings removed, sliced horizontally
  • 2 tsp garam masala
  • 240g raw king prawns
  • 80g frozen peas
  • 15g fresh coriander

Method

  1. Cut one tomato into quarters then put in a food processor along with the ginger, garlic and onion. Blitz until smooth.

  2. Heat the oil and fry the cardamom seeds, curry leaves, if using, chilli and cinnamon for about a minute, stirring. Add the onion mixture, ground coriander and turmeric and cook over a low heat for 10 mins, until the onion has softened. If it starts to catch, add a splash of water. Meanwhile, cook the rice following pack instructions.

  3. Stir in the creamed coconut, potatoes, bouillon and 400ml water, then cover and simmer for 10 mins. Add the beans and garam masala, cover and simmer for another 5 mins until the beans are almost tender.

  4. Add the prawns, peas, coriander and the remaining tomato, cut into thin wedges. Cook for 5-10 mins, until everything is cooked through. Serve with the rice.

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