Nutrition balance score
Good
Glycemic Index
49
Low
Glycemic Load
42
High
Nutrition per serving
Calories560.1 kcal (28%)
Total Fat14.5 g (21%)
Carbs86 g (33%)
Sugars13.1 g (15%)
Protein20.9 g (42%)
Sodium641.8 mg (32%)
Fiber4.9 g (17%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
325gprawns
thawed
½ teaspoonturmeric
½ teaspooncumin seeds
chilli flakes
½ teaspooncoriander seeds
13gdesiccated coconut
2 ½ teaspoonstomato concentrate
5garlic cloves
200mlreduced fat canned coconut milk
worcestershire sauce
3gstevia
300gtomato pulp
ginger
Freshly ground
1onion
medium
½ teaspooncurry powder
150gbasmati rice
Instructions
Step 1
Start by cooking the rice according to package instructions.
Pot
basmati rice150gStep 2
To prepare the curry paste, in a liquidizer add the coconut milk, coconut, all the spices except the curry powder, garlic, tomato concentrate, Worcestershire sauce and the stevia. Blend well until combined.
BlenderMix
turmeric½ teaspoon
cumin seeds½ teaspoon
chilli flakes
coriander seeds½ teaspoon
desiccated coconut13g
tomato concentrate2 ½ teaspoons
garlic cloves5 
reduced fat canned coconut milk200ml
worcestershire sauce
stevia3gStep 3
In a pan, start frying the onions and ground ginger. Once the onion starts to soften, add the prawns. After a while, add the curry powder and continue cooking.
Pan
prawns325g
ginger
onion1 
curry powder½ teaspoonStep 4
Once the prawns are cooked and have a golden colour, add the tomato pulp.
tomato pulp300gStep 5
Finally add the curry paste, and simmer on low heat for around 5 minutes.
Step 6
Serve the curry with the basmati rice. Top with some coriander or parsley and enjoy.
basmati rice150g
