Tuesday, 2 December 2014

Pumpkin Prawn Curry

This was delicious, really delicious. The pumpkin makes it a lovely silky creamy sauce with the added benefit of the pumpkin. It was just lightly spicy so if you like your curry's hotter use more or use a hotter curry powder.

Pumpkin Prawn Curry (from Epicurious)
(Serves 4)

2 tbsp oil
1 onion, sliced
1 tbsp minced ginger
1 tbsp minced garlic
1 chopped plum tomato
1 400g tin pumpkin purée
500ml vegetable stock
1 can coconut milk
1 1/2 tsp curry powder
1/8 tsp cayenne pepper
450g prawns, peeled and deveined
1 packet stir fry veg
juice 1 lime
Steamed rice

Heat the oil in a large saucepan over medium heat. Add the onion and ginger; sauté until soft, about 8 mins. Add the garlic and cook for 1 min. Stir in the tomato and pumpkin purée and cook, stirring frequently, until the pumpkin is golden brown, about 10 mins. Add the stock, coconut milk, curry powder, and cayenne pepper; simmer for 20 mins. Add the veg, prawns, and lime juice. Simmer until the prawns are pink. Serve with steamed rice.

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