embracing nutrition and functional medicine

ANTIOXIDANT RICH PRAWN & VEGETABLE CURRY

Antioxidant Packed Prawn Curry

Preparation Time

10 minutes

Cooking Time

40 Minutes

Servings

4

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Ingredients

  • 450g large prawns, peeled.
  • 1 onion, finely chopped.
  • 2 cloves garlic, minced.
  • 1 red bell pepper, chopped.
  • 1 courgette, chopped.
  • 1 handful cherry tomatoes
  • 1 broccoli or cauliflower, broken into florets.
  • 1 can coconut milk
  • 2 tablespoons curry powder
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1/2 teaspoon turmeric
  • Salt and pepper to taste
  • Coconut oil for cooking
  • Cashew nuts

Method

  1. Add chopped vegetables (pepper, onion, courgette, and broccoli/cauliflower) to a large roasting pan.
  2. Add 1 large tablespoon of coconut oil to the pan and stir in the garlic, onion and grated ginger.
  3. Roast in the oven for 30 mins @200 C
  4. During this time, blend 1 can of coconut milk with the curry powder, cumin, coriander, turmeric, salt, and pepper.
  5. Remove vegetables from the oven, add in the coconut curry blend, and stir well to coat the vegetables.
  6. Return to the oven and allow the mixture to cook for about 10-15 minutes, or until the vegetables are tender.
  7. In a pan, sauté prawns with cherry tomatoes in butter for about 5-7 minutes until the prawns turn pink.
  8. Remove the roasting pan from the oven and add the prawns and tomato mix.
  9. Taste and adjust the seasoning if necessary. If you like it spicier, you can add some chilli powder or chilli flakes.
  10. Serve the prawn and vegetable curry hot over cooked brown rice or quinoa.
  11. Garnish with roasted cashew nuts.

         NOTE: This dish can be made on a Sunday and taken to work for Breakfast or lunch during the week!

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