Ingredients

2 large tomatoes

20g ginger, unpeeled

4 large garlic cloves

1 onion, quartered

2 tsp rapeseed oil

5 green cardamom pods, seeds removed

10 curry leaves (optional)

1 red chilli, deseeded and sliced

1 cinnamon stick

1 tsp ground coriander

1 tsp turmeric

125g brown basmati rice

15g creamed coconut

165g baby new potatoes

1 tsp vegetable bouillon powder

160g runner beans, strings removed, sliced horizontally

2 tsp garam masala

240g raw king prawns

80g frozen peas

15g fresh coriander

Instructions

Step 1: Cut one tomato into quarters and place it in a food processor with the ginger, garlic, and onion. Blitz until smooth to create the base for your curry.

Step 2: Heat the rapeseed oil in a large pan and fry the cardamom seeds, curry leaves (if using), sliced red chilli, and cinnamon stick for about a minute, stirring frequently.

Step 3: Add the onion mixture from the food processor along with the ground coriander and turmeric. Cook over low heat for 10 minutes, stirring occasionally. If the mixture starts to stick or catch, add a splash of water to prevent burning.

Step 4: While the sauce cooks, prepare the brown basmati rice according to the package instructions so it’s ready to serve alongside your curry.

Step 5: Stir in the creamed coconut, baby new potatoes, vegetable bouillon powder, and 400ml of water to the pan. Cover and simmer for 10 minutes.

Step 6: Add the sliced runner beans and garam masala to the pan, cover again and cook for a further 5 minutes, until the beans are tender but still have a slight bite.

Step 7: Add the prawns, frozen peas, fresh coriander, and remaining tomato cut into thin wedges. Cook everything together for 5-10 minutes until the prawns are fully cooked and the vegetables are tender.

Step 8: Serve the curry hot alongside the cooked brown basmati rice for a complete, flavorful meal.

Tips & Variations

For extra heat, leave the red chilli seeds in or add a pinch of cayenne pepper.

Replace king prawns with cooked chickpeas for a vegetarian version.

If you don’t have creamed coconut, coconut milk can be used as a substitute for a creamier texture.

Using fresh curry leaves adds authentic flavor, but if unavailable, you can omit them without significantly altering the taste.

FAQs

Can I use frozen prawns instead of fresh?

Yes, frozen prawns work well. Just thaw them completely before adding to the curry to ensure even cooking.

Is it possible to make this curry spicier?

Absolutely! You can add more red chilli, include the seeds, or add a small amount of chopped green chilli during cooking to increase the heat level.

Dinner

Coconut, Bean & Prawn Curry Recipe

Introduction