Sri Lankan Prawn and Pumpkin Curry
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
- 400 g raw king prawns, peeled
- 300 g pumpkin, peeled and cubed
- 300 ml coconut milk
- 1 onion, finely sliced
- 1.5 tbsp sri lankan unroasted curry powder
- 10 curry leaves
- 2 tbsp coconut oil
Nutrition (per serving)
- Calories
- 326 kcal
- Protein
- 20 g
- Carbohydrate
- 10.3 g
- of which sugars
- 5.8 g
- Fat
- 22.7 g
- of which saturates
- 19 g
- Fibre
- 2.5 g
- Salt
- 0.48 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 coconut oil in a pan, add the sliced onion and curry leaves, and fry for 6 minutes until softened.
- 2
Stir in the sri lankan unroasted curry powder, then add the pumpkin and 100ml water, cover and simmer for 12-15 minutes until the pumpkin is tender.
- 3
Pour in the coconut milk and simmer for 5 minutes.
- 4
Add the prawns and cook for 3-4 minutes until they turn pink and are cooked through.
- 5
Serve hot with 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.