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Ingredients
500g Essential Charlotte Potatoes, cut into 1.5cm dice
25g coriander
1 tbsp Vegetable oil
2 Essential Onions, diced
30g piece ginger, peeled and grated
3 garlic cloves, crushed
2 tbsp garam masala
1 tbsp tbsp light or dark muscovado sugar
2 x 400g cans Essential Chopped Tomatoes
150ml fish or vegetable stock
250g pack frozen Essential Raw King Prawns
Method
Cook the potatoes in a
pan of lightly salted boiling
water for 8 minutes, until
softened but not completely
cooked through. Reserve
¼ of the coriander and
chop the remainder
Heat the oil in a large
saucepan and fry the onions
for 5 minutes to soften.
Add the ginger, garlic, garam
masala and sugar, then stir
over the heat for 1 minute.
Drain the potatoes and add to
the spices, together with the
tomatoes, chopped coriander,
plenty of black pepper and
stock. Heat until simmering,
then cover with a lid and cook
gently for 15 minutes
Stir in the prawns and cook
for 10 minutes more, stirring
frequently, until pink, opaque
and cooked through. Check
the seasoning, spoon into
shallow bowls and serve
immediately, scattered with
the reserved coriander.
Cook’s tip
Instead of regular potatoes, try sweet potatoes in this recipe. Scrub them well, rather than peel, then dice and cook as above.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
1,287kJ/ 306kcals
Fat
6.4g
Saturated Fat
0.7g
Carbohydrates
38g
Sugars
17g
Fibre
7.1g
Protein
20g
Salt
0.5g
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