South Indian prawn & coconut

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Serves: 4
Time to make: 35 mins
Total cost: $21.60 / $5.40 per serve
(at time of publication)

Dairy free Gluten free High fibre Low fat Low kilojoule

Ingredients
Nutrition info.

Full ingredients list:

1 medium red onion, chopped

2 garlic cloves, chopped

3cm piece ginger, peeled, chopped

2 long green chillies, chopped, plus extra, to serve

1/2 teaspoon ground turmeric

2 teaspoons ground cumin

2 teaspoons sunflower oil

400g potatoes, peeled, chopped

2 large carrots, cut into rounds

1/2 cup reduced-fat coconut milk

500g peeled green prawns, tails intact

1 large zucchini, halved, thinly sliced

100g baby spinach

2 cups steamed brown basmati rice, to serve

Nutritional information (per serve)

Kilojoules:

1,656kJ

Calories:

396cal

Protein:

23.7g

Total fat:

9.6g

Saturated fat:

3.1g

Carbohydrates:

47.5g

Sugars:

9.8g

Dietary fibre:

10.6g

Sodium:

806mg

Calcium:

113mg

Iron:

3.3mg

Instructions

Instructions and steps:

Step 1Place onion, garlic, ginger, chilli, turmeric and cumin in a food processor and blitz until a paste.

Step 2Heat oil in a large heavy-based saucepan over medium heat. Add the 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 nicely tender.

Step 3Add coconut milk, prawns and zucchini, and simmer, uncovered, for 5 minutes. Stir through the spinach until just wilted. Serve with steamed rice and garnish with extra green chilli.