Caribbean prawn curry
8
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. Quick and simple, it’s perfect for a weekday meal.
Ingredients
Brown basmati rice, dry
240 g
Calorie controlled cooking spray
4 spray(s)
Onion
1 large, thinly sliced
Red pepper
1 medium, deseeded and thinly sliced
Caribbean mild curry powder
15 g
Sweet potato, raw
1 medium, peeled and sliced
Vegetable stock cube
1 cube(s), 400ml
Thyme, Fresh
3 sprig(s)
King Prawns, Raw
360 g
Coriander, fresh
10 g, roughly chopped
Lime
1 medium
Instructions
1
Cook the rice to pack instructions, then drain.
2
Meanwhile, mist a large, deep pan with cooking spray and set over a medium heat. Add the onion and pepper, and cook for 4-5 minutes until starting to soften. Add the curry powder and cook for another minute.
3
Add the sweet potato, stock and thyme, and stir everything together. Bring to a boil, then reduce the heat and simmer for 15 minutes until the sweet potato is cooked through. When the sweet potato is soft, mash a few pieces with the back of a fork to thicken the sauce.
4
Stir the prawns into the curry and simmer for 3-4 minutes until pink and cooked through.
5
Divide the rice between bowls, ladle over the curry, scatter over the coriander and serve with the lime wedges on the side.
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