Fragrant courgette & prawn curry

Fragrant courgette & prawn curry

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(19 ratings)

Prep: 15 mins Cook: 20 mins


Serves 2
Wondering what to do with a glut of courgettes? Put them to good use in this spicy, summery one-pot

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal305
  • fat15g
  • saturates2g
  • carbs17g
  • sugars13g
  • fibre5g
  • protein28g
  • salt1.41g
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  • 2 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 500g courgettes, thickly sliced



    The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…

  • ½ tsp cumin seeds
  • 2 tbsp ginger, finely chopped



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 6 garlic clove, crushed
  • 1 red chilli, deseeded and finely chopped
  • 1 tsp ground coriander
  • ¼ tsp ground turmeric



    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • 500g tomato, chopped



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 150ml hot vegetable stock
  • 225g pack raw peeled frozen jumbo prawn, thawed



    There are thousands of different species of prawn, but tiger, king and North Atlantic are the…

  • ½ small bunch coriander, roughly chopped


  1. Heat the oil in a large wok and stir-fry the courgettes for 5-6 mins until softened. Lift from the pan with a slotted spoon, leaving the oil behind.

  2. Add the cumin seeds to the pan and toast for a few secs, then add the ginger, garlic, chilli and spices. Cook, stirring for 1-2 mins, then tip in the tomatoes and cook for a few mins more.

  3. Pour in the stock and simmer to make a pulpy sauce, then add the courgettes and 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, saving some to sprinkle over the top. Serve with basmati rice and mango chutney, if you like.

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Comments (19)

jofranks's picture

Surprisingly nice. Certainly one to build on. Didn't need half as much stock or tomatoes.

Janine417's picture

Delicious! But halve the stock and add some onions or shallots to make it even better. I used tinned tomatoes (drained) and cooked the sauce down for half an hour to get the flavours just right. Served it with coconut rice and had very happy tummies!

KsenijaB's picture

Excellent recipe. I skipped the stock and it was still enough of liquid in the pot. Works well with squash too.

lurvlyloz's picture

Will 100 % be making again. I tend to avoid courgettes as usually skinny but these were perfect. I used tinned toms & 1/4 stock cube with half the tin of water. Was so tasty

typsee's picture

Really delicious. I forgot to add the garlic, but still had lots of flavour. It does make a lot, so you need to have a big appetite. I have loads of tomatoes, courgettes and chillies from my allotment so a perfect recipe.

LenP's picture

Absolutely delicious!!!

knowlesk's picture

Agree with sopcm37....less stock! I added chickpeas to bulk it up which were delish!

sopcm37's picture

This recipe has potential but ended up with too much liquid, would use less stock.

inkp's picture

I was bored with the same old prawn/pasta recipes, so this made a surprisingly pleasant change.
I had to make a couple of minor changes as I didnt have all the right ingredients.
I substituted the fresh ginger for 1 tsp of ground ginger and used caraway seeds instead of cumin.
Overall a very tasty and pleasing meal which went down well at home with the caraway giving a lovely subtle fragrant taste.
I also used only half the amount of sunflower oil which makes for a very healthy, low fat option.

emilycox85's picture

I made this last night, very easy follow, inexpensive, delicious and would definitely make it again

joannewall's picture

This is a regular.... Nice with Prawns, Shredded poached chicken or fish. Quick, tasty - fab!

buffalotree's picture

I had a kilo of prawns so doubled up the rest of the recipe and used three 400g tins of tomatoes instead of fresh ones. I also added a sliced red onion just because I had one to use up. I crumbled half a Knorr stock cube dry into the sauce and added about 200mls of stock made from the other half. I let the sauce simmer for about 45 minutes to let it thicken before I added some massive king prawns for the last five minutes with heaps of coriander. It was excellent. Definitely making it again.

mandafers's picture

Very nice but a bit blah. Not sure i will make again though I couldn't say why.

anneli_hegarty's picture

Have made this again and it is great, courgettes need to be really browned though to add to the flavour. My only comment would be that it is a lot of curry for 2 people, would say it serves 3 or 4.

rjolly's picture

I loved this recipe, really delicous and fragrant.

rjolly's picture

I loved this recipe, really delicous and fragrant.

eleanormayo's picture

Great recipe! We used tinned tomatoes & a green chilli that needed using up, but other than that stuck to the recipe. Really enjoyed it.

janfoweraker's picture

Did not like this at all. The curry was good but the courgettes added nothing to it. French beans would probably have been better. As I have a glut of courgettes, I will stick to using them in the cake recipes!

margaretpocock's picture

Really loved thie recipe.Very easy to make.I made it with a mixture of fresh veg from my allotment and added cooked prawns at the end to warm through. Will definately make again

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Tips (1)

LenP's picture

I use yellow or red curry paste if I want to speed things up