Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Prawn and black pepper curry
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Ingredients
- 2 green chillies, roughly chopped
- 1 small onion, chopped
- a thumb-sized piece ginger, roughly chopped
- 2 cloves garlic, roughly chopped
- olive oil
- ½ tsp cumin seeds
- ½ tsp fenugreek seeds, crushed
- ½ tsp ground turmeric
- crushed to make ½ tsp black peppercorns
- 200ml coconut milk
- 200g raw shelled king prawns
- a handful coriander
- to serve basmati rice
Method
- STEP 1
Whizz the chillies, onion, ginger and garlic with a splash of water to a purée in a small food processor or blender.
- STEP 2
Heat 1 tbsp of oil in a lidded pan. Cook the cumin and fenugreek until they start to pop. Stir in the onion purée, season, turn the heat down and cook for 5 minutes.
- STEP 3
Add the turmeric and peppercorns, and stir before adding the coconut milk. Simmer gently with a lid on for 15 minutes. Add the prawns and cook for 3-4 minutes or until pink. Scatter over the coriander and serve with rice.
