Prawns are a fantastic beauty food: astaxanthin protects the skin from premature ageing, while zinc helps regulate oil-producing glands. And they taste great in a curry. Serve with quinoa and a green salad.
Kcal: 380 per serving
Saturated fat: 15.7g per serving
Preparation time: 5 minutes
Cooking time: 30 minutes
INGREDIENTS (SERVES 2-3):
- 1 large onion, coarsely chopped
- 4 garlic cloves, finely chopped
- 1 red chilli, coarsely chopped
- olive oil, for cooking
- 2.5cm piece fresh root ginger, peeled and coarsely chopped
- 200g cherry tomatoes, chopped
- 2 tsps mild curry powder
- 1 tsp turmeric
- ½ tsp ground cumin
- 1 tsp ground coriander
- 1 tsp garam masala
- 400g raw peeled king prawns
- 3 tbsps full-fat probiotic yoghurt
- ½ tsp ground cinnamon
- handful of fresh coriander leaves, coarsely chopped (optional)
- sea salt
Step 1: Put the onion, garlic and chilli in a blender to create a fine purée.
Step 2: Heat olive oil in a large pan, add the onion purée, chopped ginger and salt, and cook for 10 minutes, or until the purée is darker in colour and less pungent in taste and aroma.
Step 3: Once the purée reaches this stage, add the tomatoes and all the spices except the cinnamon. Cook for another 10 minutes, stirring regularly.
Step 4: Add the prawns and yoghurt and cook for another 10 minutes, stirring regularly. Stir in the cinnamon and garnish with coriander, if using.
From The Medicinal Chef by Dale Pinnock (£18.99, Quadrille)