Prawn and Sweet Potato Curry

Ingredients - Serves 4

• Cooked rice - For serving
• Fresh cilantro - For garnish
• Vegetable oil - 2 tablespoons
• Salt - To taste
• Chili powder - 1/2 teaspoon
• Coriander - 1 teaspoon
• Cumin - 1 teaspoon
• Turmeric - 1 teaspoon
• Curry powder - 2 tablespoons
• Ginger - 1 tablespoon, grated
• Garlic - 3 cloves, minced
• Onion - 1 large, finely chopped
• Coconut milk - 1 can (400 ml)
• Sweet potatoes - 2 large, peeled and cubed
• Prawns - 500 grams

Let's Get Started

1. Heat the vegetable oil in a large pan over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic and grated ginger, and cook for another 2 minutes.
4. Add the curry powder, turmeric, cumin, coriander, and chili powder. Stir well to coat the onions and spices.
5. Add the cubed sweet potatoes and cook for 5 minutes, stirring occasionally.
6. Pour in the coconut milk and bring to a simmer. Cook for 10 minutes, or until the sweet potatoes are tender.
7. Add the prawns to the pan and cook for 5 minutes, or until they are pink and cooked through.
8. Season with salt to taste.
9. Serve the prawn and sweet potato curry over cooked rice.
10. Garnish with fresh cilantro before serving.

Dietary Info

• Dish Type: Main Course
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Calories: 350
• Fat: 12g
• Carbs: 30g
• Protein: 20g
• Sodium: 800mg
• Sugar: 8g