Prawn Chickpea and Bannana Curry recipe

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  • Serves 6
  • 10 mins to prepare and 20 mins to cook
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Prawn Chickpea and Bannana Curry
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Customer recipe by Sue Francis
Added 9 months ago

Recipe has been adapted from an old family recipe, introducing bananas gives the most unusual and unexpected twist, flavour, it is a highly nutritious and low fat recipe. Serve with nan or pita breads.

Put Oil onion, garlic in large wok and fry until golden brown, takes a bit of time be patient, this stage is important to the taste.

Add frozen prawns and curry paste, turn over to coat prawns, cook for three minutes

add punnet of whole cherry tomatoes, ginger marmalade, vinegar, salt sugar, bananas, and chickpeas which have been drained.

stir round, add water, bring to gentle boil then drop heat to gentle simmer, cover and cook for 20 mins.

Drop whole bag of pre washed spinach into pan and leave to settle on its own for a few minutes, cook for 2 mins minutes further, turn off heat and leave to rest until served.

Dont be tempted to add too much water, the tomatoes will introduce their own liquid as well as the water from the Prawns. The spinach should be dropped in just prior to serving. Wait for the complements, it is not only a beautiful looking creation but a surprise element due to the bananas. Most people cannot quite associate the taste but once told are highly surprised.

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  • 500 grms Frozen King Prawns
  • 100 grms frozen diced onion
  • 1 canned chickpeas
  • 1 punnet of Cherry Tomatoes whole
  • 4 cloves of garlic crushed
  • 1 bag baby spinach
  • 3 tbls Pataks Madras Curry Paste
  • I tbls Ginger Marmalade
  • 2 ripe Bannas chopped
  • 1 tsp sugar
  • 1 tsp salt
  • 4 finger chillied chopped
  • handful fresh coriander leaves
  • 2 tbls cider vinegar
  • 500 mis water
  • 3 tbs olive oil
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