One tin prawn curry recipe with Brussels sprouts
Enjoy Brussels sprouts with a twist with this one tin prawn curry recipe. Super simple for putting in the oven when you’re short on time, it’s also a fab way to use up any seasonal leftovers you have in the kitchen.
Brussels sprouts aren’t to everyone’s liking, but they’re teeming with wellbeing wins. These brilliant brassicas are full of antioxidants, helping to reduce oxidative stress in our cells. One study found that brassica vegetables have particularly helpful anti-inflammatory effects for our bodies.
Once this Brussels sprouts and prawn curry recipe is done, serve with brown rice, coriander and a handful of almond flakes for added crunch!
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- 2 white onions, roughly chopped
- 3 red peppers, seeds removed and finely sliced
- 2cm fresh ginger, grated
- 3 garlic cloves, roughly chopped
- 300g Brussels sprouts, woody stems removed and quartered lengthways
- 2 tsp mustard seeds
- 2 tsp black pepper, freshly ground
- 1 tsp garam masala
- 2 tsp turmeric
- 2 tbsp olive oil
- 1 tin cherry tomatoes
- 1 tin coconut milk
- 2 limes, juice and zest
- 600g raw king prawns (fresh or frozen)
- Sea salt and black pepper
- 200g brown rice, cooked to packet instructions
- Handful of coriander, freshly chopped
- Handful of almond flakes, toasted
- Preheat the oven to 180°C/350°F/gas mark 4. Add the onions, peppers, ginger, garlic, Brussels sprouts and spices into a roasting tin with the oil and mix well to evenly coat. Add to the oven and roast for 20 minutes, stirring halfway.
- Add the tomatoes, coconut milk and prawns, and return to the oven for a further ten minutes. Add the lime juice and zest, and season well with salt and pepper.
- Serve with brown rice, coriander and almond flakes.