"This is amazing! Have you written down EVERY single ingredient? I want to eat this again!" Says Adam. So I oblige.
This is a fairly light veg curry which you can make with or without the prawns. You could even substitute the prawns for chicken pieces – cook them separately in some coconut oil for 5 minutes or so before throwing it in. Make sure the chicken is cooked through before you serve it!
This recipe is great for the winter being full of super spices that help prevent and fight colds, flus and infections.
The list of ingredients looks long, but most of these things you'll already have in your cupboard, or, if you buy once, you'll use lots! 🙂
Vegan (optional), diary free, gluten free
Prep Time: 5-10 mins
Cooking Time: 30-35 mins
- 1 large onion, roughly chopped
- 1 large carrot, roughly chopped
- 1 stick celery, roughly chopped
- 1 courgette/zucchini, topped and tailed and chopped into big chunks
- 1 squash, peeled, de-seeded and roughly chopped into big chunks
- 4 sticks of cavalo nero (black russian kale) or other greens, roughly chopped
- 3-400g of prawns, defrosted
- 1 tin coconut milk
- 1 tblsp virgin coconut oil/butter
- 1/2 tspn pink himalayan salt (or other good quality salt)
- 1/2 tspn ground garam masala
- 1/2 tspn ground cinnamon
- 1 tsp ground turmeric
- 1/2 tspn caraway seeds
- cayenne pepper to taste (I use about 1/4 tspn)
To serve: sea salad (optional) or freshly choppedcoriander/cilantro (optional)
Heat the oil in a large pan on a medium heat. Add the onion, celery and carrot and cook with the lid on stirring occassionaly for 5 minutes or until soft.
Add all of the spices, and stir for 1-2 minutes.
Add the coconut milk, squash and courgette/zucchini. Stir. If necessary, add a little water so that most of the veg are covered in the liquid. Replace the lid and cook for a further 10 minutes. Add the prawns, stir and place the greens on top of the stew to allow it to steam. Cook for a further 5 minutes or until the prawns are cooked through. Mix gently and serve immediately with a topping of your choice.
You can have this as a stew or serve with brown rice, quinoa, buckwheat or anything else that takes your fancy!