Fusion Prawn Curry (GF, DF)

Serves 2-3

With some inspiration from Masterchef this week, I created a fusion take on a Massaman curry to work well with seafood and sweet potatoes rather than the traditional beef and king Edward version we’re used to seeing. It's a creamy curry with a zingy and nutty flavour. I used reduced fat coconut milk to take away some of the calories.

Ingredients

100g frozen, cooked king prawns

3 small sweet potatoes, peeled and diced

1 courgette, diced

2 white onions, finely diced

1 red and 1 yellow pepper, deseeded and diced

1 tsp crushed garlic

1 can (400ml) reduced fat coconut milk

2 tbsp satay sauce

1 tsp tomato puree

1 tsp fish sauce

1.5 tsp medium curry powder

1 tsp cumin

1 tsp dried chilli flakes

½ tsp turmeric

Frylight

Method

1. Put your sweet potato cubes on a tray and cook in a preheated oven at 200 degrees C for 20-25 mins until slightly browned.
2. Heat a little frylight in a large pan which has a lid. Fry the onions until soft, reduce to a medium heat and add the garlic and spices. Add a dash of water and stir the spices through for a minute. Add the tomato puree and stir through.
3. Place the peppers and courgette in to the pan and coat in the spice mixture. Add the satay sauce and fish sauce and stir through.
4. Pour in the coconut milk, stir well and place the lid on top. Allow to simmer for 10 minutes.
5. Once cooked, add the sweet potato chunks and frozen prawns to the curry. Replace the lid and allow the curry to poach the prawns for 3-5 minutes.
6. Serve with fresh kale and rice.