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Paleo Tandoori Sweet potato Curry with Prawns

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facebooktwittergoogle_pluspinterestlinkedinmailGluten free, Dairy free and Paleo Tandoori Sweet potato Curry with Prawns

tandoori pumpkin curry

Ingredients:
• 1 White Onion, Diced
• 450g of Prawns
• 1 Aubergine
• 2 Large Sweet Potatoes
• 400ml of Coconut Milk
• 1 Tablespoon of coconut oil

For the Curry Paste:
• 3 Tablespoons of Tandoori Curry Powder
• 3 Tablespoons of Tomato Paste
• 2 Tablespoons of coc0nut oil, Melted
• 3 Cloves of Garlic, Minced
(Serves 4-6)

Instructions:

Start by peeling and chopping your sweet potatoes into cubes.
Drizzle some coconut oil over the cubes and roast at 200’C for about 30 minutes.

While that’s roasting, chop your aubergine and add it to your pot with a little coconut oil on medium hight heat.
After a few minutes when it’s started to brown and soften add in the diced onion. Cook for another few minutes until the onions start to soften.

Mix together all of the curry paste ingredients until you have a fragrant and bright red paste.
Add it in on top of the aubergine and onions and toss it all around to COAT the veg.
Let it cook and sizzle for a minute or two.
Pour in the coconut milk and about 150ml of water and stir.

When the Sweet Potato is done add it into the curry and let it simmer away for 15-20 minutes to thicken and infuse.
Add in the prawns here too. (If they’re uncooked, cook them until pink and plump. If they’re pre cooked then just cook them to heat through.)

Enjoy!

 

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