Sri Lankan Prawn, Carrot and Pea Curry with Rice
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Ingredients
- 300 g carrots, diced
- 150 g frozen peas
- 250 ml coconut milk
- 1 onion, finely sliced
- 1 tbsp sri lankan unroasted curry powder
- 8 curry leaves
- 2 tbsp coconut oil
- 300 g basmati rice
- 300 g raw king prawns, peeled
Nutrition (per serving)
- Calories
- 581 kcal
- Protein
- 23 g
- Carbohydrate
- 72.4 g
- of which sugars
- 8.6 g
- Fat
- 21.1 g
- of which saturates
- 16.9 g
- Fibre
- 6.8 g
- Salt
- 0.45 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the basmati rice according to the pack instructions.
- 2
Heat the coconut oil in a pan, add the sliced onion and curry leaves, and fry for 6 minutes until softened.
- 3
Stir in the sri lankan unroasted curry powder, then add the carrots and 100ml water, cover and simmer for 10 minutes until almost tender.
- 4
Add the peas and coconut milk, and simmer for 5 minutes more.
- 5
Add the prawns and simmer for 3-4 minutes until they turn pink and are cooked through.
- 6
Serve the carrot and pea curry hot with the rice.
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