King prawn and butternut squash curry recipe

98 ratingsRate
  • Serves 4
  • 10 mins to prepare and 20 mins to cook
  • 330 calories / serving
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Prawn Curry HERO

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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  • Ingredients

  • 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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  • Calories
    330
    17%
  • Sugar
    8g
    9%
  • Fat
    15g
    21%
  • Saturates
    8.1g
    41%
  • Salt
    0.3g
    5%
of an adult's Reference Intake daily amount.
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