Fragrant courgette & prawn curry

Fragrant courgette & prawn curry

  • 1
  • 2
  • 3
  • 4
  • 5
(20 ratings)

Prep: 15 mins Cook: 20 mins

Easy

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
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 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
    Courgette

    Courgette

    corr-zjet

    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
    Ginger

    Ginger

    jin-jer

    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

    Turmeric

    term-er-ik

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

  • 500g tomato, chopped
    Tomato

    Tomato

    toe-mart-oh

    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
    Prawn

    Prawn

    praw-n

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

  • ½ small bunch coriander, roughly chopped

Method

  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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
jofranks
9th Aug, 2016
Surprisingly nice. Certainly one to build on. Didn't need half as much stock or tomatoes.
Janine417
12th Jun, 2016
3.8
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
18th Aug, 2015
5.05
Excellent recipe. I skipped the stock and it was still enough of liquid in the pot. Works well with squash too.
Twinklebum99
3rd Aug, 2015
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
5th Oct, 2014
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
LenP
2nd Sep, 2014
5.05
Absolutely delicious!!!
knowlesk
26th Sep, 2013
Agree with sopcm37....less stock! I added chickpeas to bulk it up which were delish!
sopcm37
1st Sep, 2013
3.05
This recipe has potential but ended up with too much liquid, would use less stock.
inkp
5th Mar, 2013
5.05
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
25th Jan, 2013
4.05
I made this last night, very easy follow, inexpensive, delicious and would definitely make it again

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
LenP's picture
LenP
2nd Sep, 2014
5.05
I use yellow or red curry paste if I want to speed things up