Coconut Prawn, Chickpea & Vegetable Curry

Stephania Mitsides

Blogger

Preparation Time:

15 min

Cooking Time:

30 min

Portion(s):

4 servings

Category:Rice & Pulses | Vegetarian

Made with

Basmati Rice

Large Chickpeas

Tomato Paste 70g

Ingredients

300–350g raw peeled prawns
1 cup Mitsides Large Chickpeas, cooked
1 onion, finely chopped
2 Tbsp olive oil
3 garlic cloves, minced
1 Tbsp fresh ginger, grated
1 red pepper, sliced
1 zucchini, cut into semi-circles
1 large handful baby spinach
1 Mitsides Tomato Paste 70g
1½ can coconut milk
100 ml boiling water
1½ Tbsp curry powder
1 tsp cumin
½ tsp turmeric
1 fresh chili pepper, thinly sliced
Juice of 1 lime
Salt and pepper
Fresh coriander, chopped
Mitsides Basmati rice, to serve

Method

Cook the onion in the olive oil for 2-3 minutes until soft, then add the garlic and ginger. Add the curry powder, cumin and turmeric and cook for about 30 seconds. Stir in the tomato paste and cook for another minute or two.

Add the pepper and zucchini and sauté for 3–4 minutes. Then add the chickpeas, coconut milk, water and chili. Season with salt and pepper and simmer for around 10–12 minutes until the vegetables are tender and the sauce has thickened.

Add the prawns and cook for just 3–4 minutes until pink and just cooked through. Stir in the spinach at the very end. Finish with plenty of lime juice and coriander. Serve over fluffy basmati rice.