Prawn and vegetable curry

Preparation 10 minutes
Cooking 15 minutes
Serves 4

Ingredients for the curry:

4 cloves garlic
1 onion
1 tablespoon olive oil
1 apple, grated
2½ tablespoons curry powder
1 teaspoon garam masala
½ teaspoon turmeric
400g chopped tomatoes, tinned
½ red chilli, chopped finely
200ml water
2 teaspoons table top sweetener
110g chickpeas (about 7 tablespoons)
200g frozen prawns
50ml soya milk
Few coriander leaves

Ingredients for the rice:

265g basmati rice / 1½ cups
400ml boiled water


  • Measure and pour out the basmati rice and cook according to packet instructions. 
  • Cook the garlic and onion in olive oil over a medium heat until golden.  Pour the grated apple, chopped tomatoes and red chilli and stir.  Add the curry powder, garam masala and turmeric and 200ml of water and stir again for a further 2 minutes.
  • Then add the chickpeas, frozen prawns and cook until they soften.  Once soft, add the sweetener and soya milk and stir.
  • Serve the rice and curry in a bowl and garnish with coriander leaves.     

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