SERVES: 4

INGREDIENTS:

- 400g prawns

- 2 teaspoons olive oil

- 1 onion, diced

- 2 cloves garlic, crushed

- 4cm piece of ginger, grated

- 1 teaspoon turmeric 

- 1 teaspoon pepper

- 2 teaspoons ground coriander

- 2 teaspoons ground cumin

- 400g crushed tomatoes

- 1 bunch broccolini, cut into thirds

- 2 green chillis

- 1 tablespoon pureed tamarind 

- 400g light coconut milk

- 1 bunch coriander

- Brown basmati rice - 1 cup (cooked) per person

METHOD:

1. Heat the oil in a pan over medium-high heat. Add the onion and cook for a few minutes until starting to brown 

2. Add the garlic, ginger and spices and cook for another few minutes

3. Add the tomatoes, broccolini and chilli and simmer for 5 minutes

4. Add the prawns and stir until starting to turn pink

5. Add the coconut milk and simmer until prawns are completely cooked. You can add a pinch of salt to taste if you think it needs it 

6. Serve with rice and coriander leaves on the side

Recipe provides 29g protein, 12g fat, 7g saturated fat, 61g carbs, 447mg sodium