Cosy nights in with some warm, hearty food is just what autumn is all about. But if you’re fed up of all things pies and pumpkin spice, then an alternative is a curry. This lighter curry is a tasty option, especially with the added Spanish Persimon. They are in season at this time of the year, and is a great alternative to squash or pumpkin (if you’re looking for something orange to add to your food).
So enjoy this warming, aromatic prawn curry with a chopped Indian salad of Persimon, cucumber, avocado, chopped coriander and green chilli. Full of goodness so you don’t have to have the added comfort food guilt.
Preparation time: 20 minutes
Cooking time: 20 minutes
- 30g butter
- 1 large onion, chopped
- 1tsp chopped fresh green chilli
- 2 garlic cloves, crushed
- 1tsp ground cumin
- 2tsp ground coriander
- 1tsp ground turmeric
- 1tsp black mustard seeds
- 400ml reduced fat coconut milk
- 300g cooked, peeled king prawns, thawed if frozen
- 1tbsp chopped fresh coriander, plus sprigs to garnish
- Basmati rice, to serve
- 1 Spanish Persimon, finely chopped
- ¼ cucumber, finely chopped
- 1 small ripe avocado, halved, peeled, pitted and chopped
- 1 green chilli, deseeded and finely chopped
- 2tbsp chopped fresh coriander
- 1tbsp lime juice
- Salt and freshly ground black pepper
What To Do:
- First, make the Persimon kachumber by mixing all the ingredients together. Cover and set aside for the flavours to mingle.
- Heat the butter in a large frying pan or wok. Add the onion, chilli and garlic and cook gently for 3-4 minutes until soft and golden.
- Stir in the ground cumin, coriander, turmeric and mustard seeds and cook for a few seconds, then add the coconut milk and 3tbsp water. Heat until simmering, then cook over a gentle heat for 10 minutes.
- Tip in the prawns and cook for 2-3 more minutes. Season and serve with basmati rice, garnished with coriander sprigs, with the kachumber on the side.
For a quick chicken curry, use 300g cooked chicken chunks instead.
Would love to hear if you give this a go!