Fragrant courgette & prawn curry

Fragrant courgette & prawn curry

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(39 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


  • 2 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 500g courgettes, thickly sliced



    The courgette is a variety of cucurbit, 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 cloves, 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, questions and tips

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3rd Jun, 2020
Lovely light, fresh curry. Used 500g cherry tomatoes cut in half instead of tinned tomatoes. 7 year old loved it.
Frantic Flapjack
11th Aug, 2019
We really enjoyed this but I did change it to include the veg I had from the garden. I made up 500g of veg using courgettes, onions and green beans. I also substituted a tin of tomatoes for fresh and instead of using the spices, I cheated and put in 2tbsp of Pataks tikka masala paste after frying the onion and courgettes for 5 minutes. I then added the stock and tinned tomatoes and simmered for 10 minutes before adding the prawns and cooked green beans to heat for a few minutes before serving.
7th Feb, 2019
This quantity is for 4 people. not 2!!!
17th Feb, 2018
I would call this more of a spiced stew than a curry. Noting other comments about it being under spiced and watery I doubled the spices, used 300g chopped tomatoes and just under half a vegetable stock cube rather than stock. Definitely would make again with those changes!
15th Aug, 2017
Nice recipe, flavours are very delicate so you could probably use more spices if you liked. I used fresh tomatoes and found the level of stock ok, probably with the juice you get with tinned tomatoes you wouldn't need stock. Just remember to cook the sauce down enough before you put in the prawns and courgette as they are done very quickly.
12th Jun, 2016
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!
18th Aug, 2015
Excellent recipe. I skipped the stock and it was still enough of liquid in the pot. Works well with squash too.
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
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
2nd Sep, 2014
Absolutely delicious!!!


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6th Jan, 2020
Delicious. Substituted half of the courgette for aubergine which worked well.
LenP's picture
2nd Sep, 2014
I use yellow or red curry paste if I want to speed things up
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