Meal Planner

Prawn Curry

RECIPE OVERVIEW

As the colder season approach, the best thing to cure the Winter blues is a delicious hearty meal. Try your hand at whipping up Siúcra x Catherine Fulvio’s Prawn and White Bean Stew. The perfect mid-week dinner, this dish is so simple to make and bursting with flavour and spices. Sure to be a hit with all the family!

Preparation time: 10 minutes

Cooking time: 25 minutes

Ingredients

Serves: 4 people

  • 2 - Bay Leaves
  • 1 pinch Black Pepper
  • 400 g Cannellini Beans
    cooked
  • 200 g Chopped Tomatoes
  • 3 cloves Garlic
  • 0.5 - Lime
    juice and zest
  • 4 slices Lime
    to garnish
  • 0.5 tsp Paprika
  • 1 tbsp Rapeseed Oil
  • 0.5 tsp Red Chilli
    crushed
  • 2 - Red Pepper
    sliced
  • 1 pinch Salt
  • 2 tsp Siúcra Rich Dark Sugar
  • 2 tsp Sun Dried Tomato Paste
  • 2 tbsp SuperValu Fresh Parsley
    chopped
  • 300 g SuperValu Prawns
    shells removed and deveined
  • 200 ml Vegetable Stock
To serve
  • 0 - SuperValu Baby Gem Lettuce
    leaves
  • 0 - SuperValu Basmati Rice

Method

  1. Heat some oil to a large saucepan, add the red peppers and sauté for 5 minutes (until soft).
  2. Add the garlic and crushed red chillies and cook for 1 minute before adding the bay leaves, diced tomatoes, tomato paste, paprika, sugar and stock. Simmer for 10 minutes.
  3. Add the beans and simmer over a low heat for 7 minutes before adding the prawns.
  4. These will take about 4-5 minutes to cook, they will turn pink when done.
  5. Add the lime juice and zest. Check the seasoning, adding salt and fresh ground black pepper as required.
  6. Garnish with chopped parsley and lime slices. Serve in baby gem leaves for a healthy option with rice on the side.

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