You really can't beat a good curry but unfortunately I find that takeaways often make me feel bloated and sluggish. This is probably due to their portion sizes (which are huuuuuuge) but also because they are full of coconut cream which is high in fat and therefore VERY rich and filling (note: I am not saying that coconut cream is unhealthy, just simply that it is just not a 'light' option). Shop-bought curry pastes aren't much better either as they often contain added sugar and are almost always are made with vegetable oil.
This is why I want to share with you this delicious recipe for my prawn & pumpkin curry - it is quick, easy and healthy and you'll probably have most of the dry ingredients lurking around in the cupboards already. Prawns contain a high amount of protein and taste incredible with the all the Indian spices.
This will make a perfect Saturday night dinner for when you want a takeaway but don't want to feel bloated and sluggish the next day. I like to serve mine with cauliflower rice for a low-carb, high-fat meal which leaves my taste-buds tingling and my stomach satisfied.
Recipe (serves 2-3)
- 400g raw king prawns
- 1 onion
- 4 gloves garlic
- 400g tomatoes, finely chopped
- 100g pumpkin, finely chopped with skin removed
- 80ml coconut cream
- 1 tsp ground ginger
- 1 red chilli (or more, to taste)
- 2 tsp cumin
- 2 tsp turmeric
- 2 tsp garam masala
- 1/2 tsp cardamom
- handful spinach
- 2 tbsp fresh coriander, finely chopped
- salt & pepper
- 1 tbsp olive oil, for frying
1) Add onion, garlic, ginger and chilli to a food processor and pulse until finely chopped and well-combined.
2) Heat olive oil in a large frying pan and add onion mixture. Cook over medium heat for about 2 minutes, until soft and golden.
3) Add turmeric, garam masala, cumin & cardamom and cook for about 1 minute, until fragrant.
4) Add the tomatoes, chopped coriander and pumpkin (tip: when chopping the tomatoes, try to keep all the juice that seep out so you can add it to the curry). Stir well to combine and then add a dash of water to loosen up the mixture. Leave to simmer for 15-20 minutes, stirring occasionally.
5) Stir through the coconut cream and simmer for another 5 minutes. Add salt & pepper, to taste.
6) Add the prawns and allow mixture to simmer until prawns are cooked through (approx. 5-10 minutes). Once they are cooked, add a handful of spinach to the mixture and stir through so it wilts.
7) Serve with rice/cauliflower rice.
Enjoy and be sure to tag me on Instagram (@josie_eatyourselfstrong in your photos when you re-create any of my recipes so I can have a look! :)