Total time45 minutes
If you avoid curries because you’re concerned about the fat in the coconut milk-based recipes, try out this this lighter variation.
- 2 tbsp sunflower oil
- 500g courgettes thickly sliced
- 1 tsp cumin seeds
- 2 tbsp ginger finely chopped
- 6 cloves garlic, crushed
- 1 red chilli, deseeded and finely chopped
- 1 tsp ground coriander
- 1⁄2 tsp ground turmeric
- 400g can Indian-style seasoned tomatoes
- 100g chopped fresh tomatoes
- 150ml hot vegetable stock
- 500g packet of prawn cutlets, thawed Handful of coriander, roughly chopped
1. Heat the oil in a large wok and stir-fry the courgettes for 3 to 4 minutes until softened. Remove from the pan with a slotted spoon, leaving the oil behind.
2. Add the cumin seeds to the pan and toast for a few seconds, then add the ginger, garlic, chilli, coriander and turmeric. Cook, stirring, for 1 to 2 minutes. Then tip in the canned and fresh tomatoes and cook for a few minutes more.
3. Pour in the stock and simmer for 10 to 15 minutes to make a pulpy sauce. Add the courgettes and thawed prawns. Cook gently until the prawns change from grey to pink and the courgettes are tender, but not too soft. Stir in most of the coriander. Serve with the remaining coriander sprinkled over the top. For a more hearty dish, serve with rice.