This prawn and squash curry is a really simple, light meal. I usually try and make my own curry powder or paste, but sometimes it is easier and often just as tasty to use a ready made curry powder, with a few additions.
I like to make curry with whatever I have leftover in the fridge. It is a great way of using up vegetables. For this one I had some squash, spinach and beans, but you could use potato or sweet potato, peppers, or aubergine.
Whenever I go to an Asian supermarket I stock up on reduced fat coconut milk; it is much cheaper and I use it for curries all the time. I find full fat coconut milk very heavy and rich, but you can use it if you want a more indulgent curry.
The combination of prawns with the sweet butternut squash produces quite a delicate flavour, but the madras spices give it a good kick.
This recipe serves two. I served it with rice and roti that we also got from an Asian supermarket.
- 150g prawns - cooked or raw
- 1/2 squash - peeled and chopped into 1 inch chunks
- 50g green beans - ends cut of, halved
- Large handful spinach
- 3 shallots - finely chopped
- 1 clove garlic - crushed
- 1 inch piece of ginger - peeled and grated
- 1/2 tin reduced fat coconut milk
- 300ml vegetable stock
- 1 tbs madras curry powder
- 1 tbs vegetable oil
- 1 tbs coriander - chopped
- salt - to taste
1. Heat the oil in a large saucepan on a medium heat. Fry the garlic, ginger and shallots for around 5 minutes until the onions have softened.
2. Add the curry powder and chilli and fry for another 2 minutes.
3. Add the squash and stir everything around until coated in the curry powder. Fry for a further 2 minutes.
4. Add the vegetable stock and bring it to the boil. Reduce the heat and simmer for around 20 minutes or until the squash is tender. Add the beans and coconut milk after about 10 minutes. If you are using raw prawns, throw these in after around 15 minutes.
5. If you are using cooked prawns you can put them in right at the end with the spinach. Stir the spinach into the curry until it has wilted. Season with salt to taste.
6. Sprinkle the curry with the coriander and serve with rice or a roti.