By nutritional therapist Christine Bailey
A mild creamy curry with just a little spice. This classic recipe can be easily adapted for a vegetarian option with some chunks of tofu or a can of chickpeas.
Ingredients for the marinade:
2 garlic cloves
2cm piece of root ginger, peeled and roughly chopped
3 tbsp dairy free yoghurt
1 tsp smoked paprika
1 tsp garam masala
½ tsp ground turmeric
2 tsp lemon juice
½ tsp sea salt
450g raw prawns (defrosted if frozen)
For the sauce:
2 tsp olive oil
1 onion, finely diced
1 tsp grated root ginger
2 garlic cloves, crushed
½ red chilli, deseeded and diced
1 tbsp garam masala
½ tsp turmeric
1 carrot, diced
½ red pepper, diced
1 x 400g tin of peeled plum tomatoes
100ml coconut cream or other dairy free cream
2 tsp xylitol
100g frozen peas
Handful of fresh coriander leaves, chopped
To make the marinade, puree together the garlic and ginger then mix in the yoghurt with the paprika, turmeric, garam masala, lemon juice and salt in a glass bowl. Add the prawns and mix until coated. Leave to marinate in the fridge for 1 hour.
To make the sauce, heat the oil in a large wide saucepan over a low heat. Add the onion and cook gently for about 5 minutes until soft and starting to brown. Add the ginger, garlic, chilli and cook stirring for 2 minutes.
Stir in the spices, carrot, red pepper, tomatoes, coconut cream and xylitol and break up the tomatoes with a wooden spoon. Simmer for 10 -15 minutes until the sauce has thickened. Puree the sauce with a stick blender.
Add the frozen peas and heat through for a couple of minutes.
Meanwhile, preheat the grill to high. Remove the prawns from the marinade and place on a lightly greased baking tray. Grill for 5 minutes turning halfway through cooking until the prawns are pink and slightly golden. Transfer the prawns to the curry sauce and mix in. Scatter with chopped coriander and serve.
About Christine Bailey
Christine is an award-winning nutritionist, chef and author. With a passion for creating delicious nourishing recipes, Christine has a reputation for transforming people’s health and love of real food. As well as seeing clients and writing for national press, Christine runs ‘Nourish’ cookery classes including popular hands-on days for children. Christine is an inspiring nutritional chef well known for her engaging style and enthusiasm.
Christine is the author of numerous health and recipe books including ebooks on paleo eating and gluten-free recipes. Her books include her popular Supercharged Juices and Smoothies, The Juice Diet Book, The Raw Food Diet Book and Eat to Get Younger. Christine has particular specialisms in paleo diets, allergy free cooking, digestive health, coeliac disease and other autoimmune conditions, allergies, healthy ageing and weight loss.