Prawn and Vegetable Curry with Boiled Rice

Prawn and Vegetable Curry with Boiled Rice

My own recipe — quick, healthy, and full of flavour

I love a meal that’s easy to throw together but still feels like a proper treat. This is one of those recipes I came up with myself — no books, no copying, just me playing around in the kitchen until it tasted just right. It’s packed with vegetables, full of flavour, and the prawns give it that something extra. Best of all, it’s slimming-friendly, especially if you count syns like I do.

Here’s exactly how I make it. It’s a quick cooked meal, slimming friendly and so many friends and family will love it.

Ingredients I use:

1 onion

1 pepper (any colour)

1 potato

A few cauliflower florets

A handful of peas

A handful of prawns (fresh or frozen, both work)

600ml of water

Salt to taste

1 tsp garlic

1 tsp chilli powder

1 tsp curry powder

½ tsp turmeric

1 tbsp vindaloo paste (optional — I use Patak’s, which is 2 syns for 1 tbsp)

A bit of fresh chopped coriander

Method:

Chop the onions, peppers, potato, and cauliflower.

Dry fry the onions in a large pan to bring out their flavour. Then add the rest of the chopped vegetables, plus peas and prawns. Pour in 600ml of water and stir well. Season with salt to your taste.

Add 1 tsp each of garlic, chilli powder, and curry powder, and ½ tsp turmeric. If you like a kick, add 1 tbsp of vindaloo paste. I use Patak’s, which works well — 2 syns per tablespoon, so it’s easy to track.

Bring the whole thing to the boil and let it bubble for 10 minutes. Then reduce the heat to just below medium and let it cook for another 15 minutes. When the potatoes and cauliflower are soft, take off the lid and turn the heat up again. Let it cook for another 10–15 minutes until the liquid reduces and the curry thickens.

Once you’re happy with the consistency, stir in chopped coriander, turn off the heat, and pop the lid back on to let the flavours settle.

Meanwhile, cook your rice however you like it. You can either stir it into the curry or serve the curry on top — up to you. I usually keep it separate.

Extra tips:

This tastes amazing with a wedge of lemon on the side. Squeeze it over the top just before eating — it really lifts the flavour. We even even like it served cold chilled, on a summers day. I am sure if you try it you like us two will just simply love it.

Also, when I say “1 tsp,” in my recipe I usually do mine slightly heaped — not flat on the spoon. It gives the dish a bit more punch.

Final thoughts:

This is a meal I make often, and it’s always a hit. It’s filling, full of good stuff, and the only real syns are in the curry paste — and even that’s optional. It proves you don’t have to use loads of oil or butter to get a proper curry taste.

This recipe came straight from my own kitchen, just using what I had in. No fuss, no filters — just real food, real flavour.

This is also a favourite with my husband, as we both love our curry.

Author’s Note:

This is my own recipe, created from scratch and shared straight from my kitchen. It’s easy, tasty, and slimming-friendly — perfect for a hearty meal with very few syns. Well have to go make dinner lol guess what we’re having tonight lol