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