Gluten-Free Heaven Australia - October 2017

Midweek RECIPES

King prawn & broad bean curry

By Anisha Mistry (www.anishamistry.co.uk) GF SF DF EF

Serves 2 | Prep 20 mins | Cook 30 mins | Calories 938 (per serving)

400g (14oz) king prawns, heads
removed, shelled, deveined

3 tbsp coconut oil

2 bay leaves

3 cardamom pods

1 cinnamon stick

2 cloves

½ a red onion, peeled, finely diced

2.5cm (1in) piece of ginger, grated

1 tsp red chilli powder

50g (1¾oz) ground almonds

300ml (10fl oz) coconut water

1 tsp sea salt

100g (3½oz) broad beans

2 tbsp almond oil

grated zest of 1 lemon

1½ tsp fresh squeezed lemon juice

a small handful of fresh dill

or coriander, roughly torn

rice, to serve

1 Heat the coconut oil over a medium heat in a large heavy-

based frying pan.

2 Once hot, add the bay leaves, cardamom, cinnamon and

cloves. After about 1 minute, add the onion.

3 Slowly fry the onion for 20-25 minutes, stirring occasionally.

4 Once the onion is softened and lightly brown, add the

ginger, red chilli powder, ground almonds, coconut water

and sea salt. Slowly bring to a vigorous simmer, then reduce

the heat to medium-low. Add the broad beans, almond oil

and prawns, then simmer for 5 minutes until the prawns are

just cooked through and the sauce has thickened.

5 Finish with the zest and juice of the lemon and a little

fresh dill. Spoon into bowls and serve with rice.

Total fat Saturated Salt Sugar Protein

52g 20.9g 1.4g 8.7g 65g