Tag: curry

GRACE’S MOUTHWATERING PRAWN AND EGG CURRY

Grace’s Prawn and Egg Curry is super quick, super delish. I used totally fabulous Argentinian prawns from Aldi (cost half the price that other supermarkets charge) and a Thai green curry paste pot (M&S £2.50 for pack of four). Serves 2.

Thai green curry paste
Handful Argentinian raw prawns
400ml can coconut milk
Fresh coriander and basil
2 hard boiled eggs
Cucumber
Pack of microwave rice

Warm through coconut cream in a saucepan, then stir in curry paste. Add rest of coconut milk. Pop in prawns and cook on medium heat for a couple of minutes.
Microwave rice and share between two plates Top with quartered boiled eggs and pour over curry/prawn sauce. Top with the fresh herbs and batons of cucumber.

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SWEET POTATO & LENTIL CURRY

SWEET POTATO & LENTIL CURRY
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SWEET POTATO & LENTIL CURRY

Recipe by Olive MagazineDifficulty: Easy
Servings

4

servings
Cooking time

40

minutes

This Sweet Potato and Lentil curry has a colourful vibrancy that I find very moreish to look at – and, of course, to eat! Lots of ingredients I know but so many of them are likely to be in your storecupboard. Absolutely delicious. Low calorie too – about 314 per portion. Great with rice (I use microwave as I’m lazy!), noodles or a warm naan bread.

Ingredients

  • 2 tsp vegetable oil

  • 1 large red onion, finely chopped

  • 4 cloves garlic, crushed

  • a thumb-sized piece ginger, finely grated

  • 6 fresh or dried curry leaves (optional)

  • 2 tsp ground cumin

  • 2 tsp ground coriander

  • 1 tsp ground turmeric

  • 2 medium (about 500g) sweet potatoes, cut into chunks

  • 75g red split lentils

  • 400ml tin low-fat coconut milk

  • 400ml vegetable stock

  • coriander, a handful of leaves

  • 1 lime, wedged

Directions

  • Heat the oil in a large pan over a medium heat and cook three-quarters of the onion with a pinch of salt for 10 minutes, stirring regularly, until softened. Add the garlic, ginger and curry leaves, if using, and cook for 2 minutes. Add in the spices and cook for 1 minute. Stir in the sweet potato and lentils, then add the coconut milk and stock. Stir well, bring to the boil, then simmer for 15-20 minutes, adding a splash of water if it’s getting dry, until the potatoes and lentils are cooked through. Season.
  • Serve in bowls with coriander and the remaining onion on top, with lime wedges for squeezing over.

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