Description
A vibrant and hearty coconut, bean, and prawn curry combining the flavors of fresh tomatoes, aromatic spices, and tender vegetables. Perfectly paired with nutty brown basmati rice for a satisfying, flavorful meal.
Ingredients
Scale
Vegetables & Aromatics
- 2 large tomatoes
- 20g ginger, unpeeled
- 4 large garlic cloves
- 1 onion, quartered
- 1 red chilli, deseeded and sliced
- 165g baby new potatoes
- 160g runner beans, strings removed, sliced horizontally
- 80g frozen peas
- 15g fresh coriander
Spices & Flavorings
- 5 green cardamom pods, seeds removed
- 10 curry leaves (optional)
- 1 cinnamon stick
- 1 tsp ground coriander
- 1 tsp turmeric
- 2 tsp garam masala
- 1 tsp vegetable bouillon powder
Other Ingredients
- 2 tsp rapeseed oil
- 125g brown basmati rice
- 15g creamed coconut
- 240g raw king prawns
Instructions
- Prepare the tomato and aromatics paste: Cut one tomato into quarters and place in a food processor along with the unpeeled ginger, garlic cloves, and quartered onion. Blitz until the mixture becomes smooth to create a flavorful base for the curry.
- Fry the spices: Heat the rapeseed oil in a pan over medium heat. Add the seeds from the green cardamom pods, curry leaves if using, sliced red chilli, and cinnamon stick. Fry for about one minute while stirring to release their aromas.
- Cook the onion mixture: Add the tomato and aromatics paste to the pan along with the ground coriander and turmeric. Reduce the heat to low and cook for 10 minutes until the onion mixture softens. Stir occasionally and add a splash of water if the mixture starts to stick to the pan.
- Cook the rice: While the onion mixture cooks, prepare the brown basmati rice following the package instructions to ensure it’s ready alongside the curry.
- Add coconut, potatoes, and broth: Stir in the creamed coconut, baby new potatoes, vegetable bouillon powder, and 400ml water into the pan. Cover and allow to simmer gently for 10 minutes, so the potatoes begin to soften.
- Add runner beans and garam masala: Incorporate the sliced runner beans and garam masala. Cover again and simmer for an additional 5 minutes until the beans are nearly tender.
- Add prawns, peas, coriander, and tomatoes: Stir in the raw king prawns, frozen peas, finely chopped fresh coriander, and the remaining tomato, cut into thin wedges. Continue cooking for 5 to 10 minutes until the prawns turn pink and the vegetables are fully cooked through.
- Serve: Plate the cooked curry alongside the fluffy brown basmati rice for a delicious and balanced meal.
Notes
- If you prefer a milder curry, reduce or omit the red chilli.
- Using creamed coconut adds richness, but canned coconut milk can be substituted if preferred.
- Make sure to peel the ginger if you prefer a smoother paste, although unpeeled adds extra fiber.
- Cooking the rice while the curry simmers saves time and ensures both components are ready together.
- Adjust water quantity slightly if you prefer a thicker or thinner curry consistency.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Keywords: coconut curry, prawn curry, Indian curry, healthy curry, brown rice curry, seafood curry, vegetable curry, quick curry
