• Home
• Recipes
• Entertain
• Prawn and pumpkin curry

Prawn and pumpkin curry

Published: March 25, 2015 at 3:05 PM

Save recipe

Serves 4

A little effort

Total time: 1 hr

+ marinating

0 reviews

loading...

Get 5 months for £5 when you subscribe today

This impressive prawn and pumpkin curry may look complicated, but once you have all the ingredients prepped it’s quite quick to make. Serve with basmati rice

Print

Ad

Skip to ingredients

Alternatives

Complete the dish

Loading...

Try this prawn and pumpkin curry, then check out more pumpkin recipes such as our pumpkin pie, pumpkin soup and pumpkin risotto.

Ingredients

Nutrition

• 24 large raw tiger prawns

  peeled and de veined, tails left on

• ½ tsp chilli powder

• 2 tsp turmeric

• 1 lemon

  juiced

• vegetable oil

• 1 tsp sea salt flakes

• 100g baby leaf spinach

• to serve steamed basmati

CURRY PASTE

• 3 tbsp tamarind paste

• 3 shallots

  chopped

• 1 small tomato

  chopped

• 70g ginger

  chopped

• 1 clove garlic

  roughly chopped

• 1 green chilli

  deseeded and chopped

• ½ tsp garam masala

• ½ tsp ground fenugreek

• ½ tsp turmeric

• ½ tsp ground cumin

• ½ tbsp ground coriander

• 400ml coconut milk

SAUCE BASE

• 700g pumpkin or butternut squash

  peeled and cut into rough chunks

• 1 tsp cumin seeds

• 200g shallots

  finely diced

• ½ tsp turmeric

• ½ tsp ground cumin

• ½ tsp ground coriander

• 2 small tomatoes

  diced

TARKA

• 1 tsp black mustard seeds

• 1 tsp fenugreek seeds

• 15 curry leaves

• 2 cloves garlic

  chopped

• 2 shallots

  finely chopped

Nutrition: per serving

• kcal523
• fat40.5g
• carbs24.9g
• fibre5.1g
• protein18g
• salt1.8g

Ad

Method

• step 1

  Toss the prawns with the chilli, turmeric, lemon juice, 3 tbsp veg oil and 1 tsp sea salt and chill for 2 hours.

• step 2

  For the curry paste, whizz the ingredients, with 100ml warm water, in a blender.

• step 3

  To make the sauce base, heat the oven to 220c/fan 200c/gas 7. Toss the pumpkin in a little vegetable oil and the whole cumin seeds. Bake for 15-20 minutes until tender.

• step 4

  Put a large pan over a high heat, add 2 tbsp of vegetable oil and cook the shallot until lightly browned. Add the turmeric, cumin and coriander and cook for a further minute. Add the tomato, stir and then stir in the curry paste. Season with sea salt.

• step 5

  To make the tarka, heat another 2 tbsp of vegetable oil in a separate pan until very hot. Add the mustard seeds and fenugreek and stand back while they pop. After a few seconds, add the curry leaves, garlic and red onion. Sizzle for 30 seconds and then add to the main sauce.

• step 6

  Add the baked pumpkin to the sauce, cover and simmer gently for about 5 minutes. You can prep-ahead up to this point. When you’re ready to serve, reheat gently then add the marinated prawns, continue to simmer for 2-3 minutes until the prawns are just cooked. Finally, add the baby spinach and stir into the sauce. Remove the pan from the heat as the spinach will wilt very quickly.

Ad

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

0 reviews

Ad

Ad

Loading...

Ad

Loading...

Want to see this content?

This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.

Accept and continue