Ingredients
1 tbsp oil
1 onion, finely chopped
thumb-sized piece ginger, finely grated
3 garlic cloves, crushed
3 red chilli, shredded
4 heaped tbsp medium curry powder
1 heaped tbsp light muscovado sugar
handfull coriander, stems finely chopped
700g can coconut milk - I used the Coop one this time, and I found it way better!
1 pack of prawns
2 sweet potatoes
Handful green beans
Handful broccoli
Half red pepper
3 - 4 asparagus
2 spoons of chickpeas
Frozen peas
cooked rice, to serve
Method:
Heat the oil in a wide frying pan, then soften the onion for 4-5 mins.
Increase the heat a little, stir in the ginger, garlic and chilli, and cook for 2 mins.
Add the curry powder and sugar, and keep stirring.
When the sugar starts to melt and everything starts to clump together, add the coconut milk, then bring to a simmer.
Add the veg - pop on the lid and simmer for around 20 minutes until they are soft
Once the vegetables are ready, add the prawn. Let it cook for no more than 2 minutes, at low temperature.
Taste for seasoning, scatter over the coriander leaves and serve with rice.
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