Sweet potato & King prawn curry

Prawn curry

Serves: 4-6 people

Time: 40 Minutes

This recipe is an indulgent curry that fills your taste buds with a rich creamy, sweet yet spicy flavours each mouthful you take.
You can play around with this recipe as much as you like by adding more vegetables, choosing a different protein to add in or deciding to make it vegan.

Do leave a comment below if you try this out and make sure you tag me on Instagram with the final dish.

Ingredients

350g King prawns
4 Medium sweet potatoes (peeled & chopped)
3 tbsp Coconut oil
2 Fresh tomatoes
400g coconut milk
2tsp rock salt
1 tsp black pepper
1 onion (diced)
4 Stalks of spring onions
3 cloves of garlic
1 Fresh chilli (chopped)
3 tablespoons Curry powder
1tsp ground cumin
1/2tsp cayenne pepper (optional)
1/2tsp ground ginger
1tsp Dried thyme
Hand of fresh coriander

Preparation

Begin by chopping your sweet potatoes into medium sized chunks and set to one side.
In a large pan heat up your coconut oil (you can use olive oil or any other oil to substitute) until it has completely melted. Add the chopped onions, spring onions, chopped fresh chilli, crushed garlic. Lightly simmer for 3-5 minutes.
Add the dry spices (curry powder, black pepper, salt, cayenne pepper, cumin, thyme & grated fresh ginger) and stir occasionally for the next 5 minutes.
Add the chopped tomatoes then allow to simmer for another 10 minutes.
Add the tinned coconut milk, and stir.
Allow the curry to cook for another 15 minutes then add the chopped sweet potatoes and 2 cups of water. Cook for 15 -20 minutes making sure you stir constantly to avoid the curry paste from sticking to the bottom of the pan.
Add the fresh king prawns to the curry and allow to simmer for another 5 minutes .
Finely chop some fresh coriander and sprinkle over the curry to finish.
Turn the heat off and serve with quinoa, some baked plantains and a green leafy vegetable of your choice.