King prawn and butternut squash curry recipe

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Prawn Curry HERO
  • Rating: 4 stars
  • Cost per serving: £1.25
  • 10 mins to prepare and 20 mins to cook Takes: 10 mins to prepare and 20 mins to cook
  • 4 Serves: 4

Heat the oil in a saucepan. Gently fry the cumin, turmeric, chilli powder, ground coriander and curry powder for 1 minute.

Add the onion, ginger and garlic and fry, stirring, for 5 mins. Add the squash and cream, bring to the boil and then immediately reduce the heat to a gentle simmer. Cook for 10 mins, uncovered, then add the green beans and simmer for a further 5 minutes uncovered.

Add the prawns; simmer for 5 mins. Season to taste, add the lime juice and chopped coriander to taste. Serve with boiled rice on the side.

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  • 1tbsp vegetable oil
  • 1tsp cumin
  • 1 tsp tumeric
  • 1tsp chilli powder
  • 1tsp ground coriander
  • 1tsp curry powder (mild or hot)
  • 1 onion, finely chopped
  • 1cm (½in) fresh root ginger, grated
  • 2 garlic cloves, crushed
  • 1 medium butternut squash, chopped
  • 300ml (½pt) double cream
  • 100g (3½oz) green beans, sliced
  • 175g (6oz) raw king prawns
  • 1 lime, juiced
  • 2tbsp fresh coriander, chopped
  • 300g boiled rice, to serve
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Each serving contains
  • Calories 330 17%
  • Sugar 8g 9%
  • Fat 15g 21%
  • Saturates 8.1g 41%
  • Salt 0.3g 5%
of an adult's Reference Intake amount. Find out more
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