I just love Indian food and a warm curry is just the thing when you’re sat inside on a freezing cold Sunday evening. Currys have a bit of a bad reputation for being incredibly bad for you, but they have the potential to be full of flavour and nutrients, without becoming super unhealthy! Of course a takeaway curry is no bad thing every now and then, but I love a curry and want to be able to enjoy on a regular basis without it making me feel awful and sluggish, so I turn to making my own. This recipe is so easy as the only fresh food you really need is some veggies, you can use tinned chickpeas and I always have a bag of prawns stashed in the freezer just in case I need a quick dinner. This is also a firm favourite for a dinner party, it’s so easy to make and you can double up if you need to feed more people!
Ingredients (serves 4)
- 1 large red onion, chopped
- 2 leeks, chopped
- 2 courgettes, chopped
- 2 handfuls of button mushrooms, chopped
- 1 tablespoon mild curry powder
- 1 tablespoon cumin
- 1 tablespoon turmeric
- 1 tin of chopped tomatoes
- 50ml coconut milk (either from a can or powdered milk mixed with water)
- 1 tin of chickpeas
- 200g prawns
- Add some olive oil to a large pan on a medium heat and sautee the red onions and leeks until they soften
- Add the spices and some seasoning and cook for another couple of minutes, but keep an eye on this so that the spices don’t burn!
- Add the courgettes, mushrooms and chickpeas to the pan, mix everything well so it is coated in the spice, leave for 5 minutes, stirring occasionally
- Add the chickpeas (I add the water too) and chopped tomatoes to the pan and mix together, put a lid on the pan and turn down to simmer for about half an hour. Keep an eye on it so that the bottom doesn’t stick, add more water if needed.
- Add the coconut milk to the pan, stir well and cook for another 10 minutes.
- Just before you are ready to serve, remove the lid from the pan and add the prawns to heat up for the last couple of minutes, ensuring you don’t overcook the prawns!
- Serve with vegetables and sticky coconut rice.