A tasty and satisfying prawn and mango curry with a difference, this dish is quick and simple and can be prepared in under 15 minutes. So, if you’re pushed for time, include this in your food plan.
Prawns are an excellent source of protein and a good source of omega-3 fatty acids – important for heart health. They are also a rich source of minerals including copper, selenium and zinc. Turmeric is an anti-inflammatory that promotes optimal joint and heart health. It’s a good source of manganese, iron and vitamin B6.
What you need:
2 tsp coconut oil
1 tsp ground cumin
½ tsp turmeric
4 cloves garlic, crushed
1 mild red chilli, deseeded and finely chopped
2 onions, chopped
200g butternut squash, roasted, peeled and diced
400ml coconut milk
200g king prawns, cooked
½ medium mango, diced
2 tbsp chopped coriander
Salt and pepper, to taste
What you do:
Heat the oil in a pan and gently fry the cumin and turmeric for a few seconds.
Add the garlic and chilli and continue to sauté for 30 seconds.
Add the onion and sauté to soften.
Add the butternut squash and coconut milk, season with salt and pepper, then simmer for 10 minutes.
Add the prawns and mango and stir well.
Garnish with chopped coriander and serve with brown rice and green vegetables.
If you’re not a big fan of prawns you can substitute chicken instead.