Chefs Vegetarian Recipe of the Week, Zesty C-Food Coconut Curry

Ingredients

• 1 pack of Fry’s Meat Free Crispy Prawns
• 4 tbsp oil
• 1 Onion, finely chopped
• 1 tsp Ginger and garlic paste
• 1 tsp Mustard seeds
• 2 Green chillies, sliced
• 1 tbsp Chilli powder
• 1 tbsp Garam masala
• 4 Tomatoes, grated
• 400 ml Coconut milk
• 400 g can of Chickpeas, rinsed and drained
• Coriander for garnish
• 1/2 Lemon, sliced

Method

1. Heat 2 tablespoons of oil in saucepan and add Fry’s prawns. Fry until golden brown and drain and set aside. Add another 2 tablespoons of oil to saucepan and add mustard seeds, onions, chillies, ginger and garlic paste, chilli powder and garam masala. Cook till golden brown. Add tomatoes and simmer for 5 minutes.
2. Add chickpeas and allow to cook through. Stir in prawns and coconut milk. Simmer for 2 minutes and garnish with coriander. Serve with naan bread or couscous.

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