Caribbean prawn curry
7
Points®
Total time: 35 min • Prep: 10 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Sweet potato adds colour and flavour to this tasty prawn curry and also helps to thicken the sauce. If you don’t fancy prawns, sub in chopped skinless white fish.
Ingredients
Brown basmati rice
240 g, rinsed
Brown onion
1 medium, thinly sliced
Red capsicum
1 medium, thinly sliced
Orange sweet potato (kumara)
150 g, peeled, cut into 2cm pieces
Raw peeled prawns
360 g, King variety
Curry powder
1 tbs
Vegetable stock cube
1 individual, gluten-free variety, (to make 400ml vegetable stock)
Fresh thyme
3 sprig(s), frozen
Oil spray
1 x 3 second spray(s)
Instructions
1
Cook rice following packet instructions.
2
Meanwhile, lightly spray a large saucepan with oil and heat over medium heat. Cook onion and capsicum, stirring, for 4-5 minutes, until softened slightly. Add curry powder and cook, stirring, for a further 1 minute.
3
Stir in sweet potato, stock and thyme. Bring to the boil. Reduce heat and simmer for 15 minutes or until sweet potato is tender. Mash a few pieces of sweet potato with the back of a fork and stir to thicken the sauce. Stir in prawns. Simmer for 3-4 minutes until prawns are cooked through. Remove thyme sprigs.
4
Divide rice among serving bowls and top with curry. Serve.
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