Mild Prawn Curry

Recipe serves 6:


1 tbsp olive oil

2 white onions (finely chopped)

2 peppers diced

2 tsp of garlic paste

1 tsp chilli powder

1 tbsp garam masala

1 x 400g tin chopped tomatoes

1 x 400ml tin of low-fat coconut milk

1 tbsp tomato puree

1 tbsp mango chutney

450g raw king prawns

To serve: Rice +/or cauliflower rice +/or naan bread


  1. Heat the oil in a wok or large saucepan. Fry the onion + peppers for 5 mins until almost soft with the garlic paste.

  2. Add the chili powder and garam masala + coat the onion mixture.

  3. Add the tinned, tomatoes, coconut milk, tomato puree + mango chutney

  4. Bring to the boil. Add the prawns to the wok and stir over the heat until the prawns have cooked through. Allow to simmer for 20mins which will allow the sauce to thicken

  5. Season with salt and pepper and then serve.

I served mine with cauliflower rice and then had naan bread on the side for my carbohydrates.

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