adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Pumpkin and kidney bean curry with barbecued prawns
0 Likes
Prep Time:
5 minutes
Cook Time:
40 minutes
Total Time:
45 minutes
Grill prawns for smoky flavor. Pair with low-cal pumpkin kidney bean curry.
Ingredients:
  • 40.00 ml ghee, melted
  • 1 tsp cumin seeds
  • 1 small cinnamon stick
  • 20 fresh curry leaves
  • 1 large brown onion, finely chopped
  • 4 garlic cloves, crushed
  • 4cm-piece ginger, peeled, grated
  • 1 long fresh red chilli, finely chopped
  • 1 tsp turmeric
  • 3 tsp garam masala
  • 2 ripe tomatoes, chopped
  • 270ml can coconut milk
  • 1kg Kent pumpkin, peeled, cut into roughly 5cm pieces
  • 60ml (1 ⁄4 cup) water
  • 400g can kidney beans, rinsed, drained
  • 12 large (about 450g) green prawns, peeled leaving heads and tails intact
  • 1 ⁄250.00 ml fresh coriander leaves
  • Lemon wedges, to serve
  • Roti bread or gluten-free bread, to serve (optional)
Instructions:
  • In a saucepan over medium-low heat, melt 1 tablespoon of ghee. Add cumin and cinnamon, cook for 1 minute. Stir in curry leaves for another minute, then add and cook the onion for 3 minutes until softened.
  • Sauté garlic, ginger, and chili for 1 minute. Stir in turmeric and 2 teaspoons of garam masala, cook for another minute. Add tomatoes and cook for 3 minutes until softened. Pour in milk and bring to a simmer. Reduce heat, cover, and simmer for 5 minutes.
  • Add the vibrant pumpkin and refreshing water to the pot. Allow it to simmer covered for 10 minutes. Next, introduce the savory beans to the mixture and continue to cook covered for an additional 10 minutes, ensuring the pumpkin reaches perfect tenderness.
  • Preheat the barbecue grill to medium-high while tossing the prawns in the remaining ghee and garam masala. Cook the prawns, turning occasionally, for 4 minutes until they turn pink.
  • Garnish curry with prawns and serve with fresh coriander, lemon, and bread on the side, if desired.

Similar Recipes