Gulf Saloona Robian (Gulf Prawn and Vegetable Stew with Baharat)
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 500 g raw king prawns, peeled and deveined
- 250 g potatoes, diced
- 2 carrots, diced
- 1 onion, finely chopped
- 3 garlic cloves
- 400 g tinned chopped tomatoes
- 1.5 tsp baharat
- 2 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 262 kcal
- Protein
- 24.7 g
- Carbohydrate
- 20.1 g
- of which sugars
- 8.1 g
- Fat
- 8 g
- of which saturates
- 0.9 g
- Fibre
- 4.3 g
- Salt
- 0.64 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the vegetable oil in a large pot and fry the onion and garlic for 5 minutes, then stir in the baharat and tinned tomatoes and cook for 3-4 minutes.
- 2
Add the potatoes, carrots and 300ml water, bring to a simmer, cover and cook for 20 minutes until the vegetables are tender.
- 3
Stir in the prawns and simmer for 4-5 minutes until they turn pink and are cooked through.
- 4
Taste and season with salt and pepper.
- 5
Serve with basmati rice.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.