This little curry is an absolute winner. Its simple, nutrient rich with some of the best ingredients that will help you in the best possible way.
Sweet potato for a start is a really good carbohydrate, it contains a great source of Vitamin A, it is also a potent antioxidant and a brilliant anti-inflammatory. Add it to any dish and it will do wonders to the body.
Sideline this dish with sustainably sourced Prawns (if you are in Australia try farmed Banana Prawns) for a boost of protein and Vitamin B6. Finally the chilli, garlic, lemon and coriander combined into the curry paste is great to boost your immune system. All in all a great dish to make in bulk and freeze for a late date.
You will need a food processor for this to blend the curry paste before you start.
3 Lg Garlic Cloves
1 Red Onion, peeled
1 Lemon, zested and squeezed
Bunch of Coriander, stalks for the paste & leaves for decoration
2 Tbsp Coconut Oil
2 Medium Sweet Potatoes, roughly chopped, skins left on
2 Flat Mushrooms, finely chopped
1 Tin Coconut Milk
12 Lg Sustainably Sourced Prawns, I used farmed Banana Prawns, peeled
- In a food processor add garlic, chillies, red onion, coriander stalks, lemon zest and blitz until a smooth paste.
- Grab a large frying pan over a medium heat add coconut oil and allow to melt. Add the curry paste from the food processor and lightly fry until fragrant.
- Add the sweet potato and toss in with paste until completely covered. Add the mushrooms and let them fry for a minute or so.
- Add the stock and coconut milk and bring to the boil. Once boiled let it simmer/bubble away for 20 minutes or until sweet potato is soft. Season to taste with a little bit of extra sea salt or pepper if needs be.
- Add the prawns last minute and let them go pink. It should take 3-5 minutes. Sprinkle all remaining coriander leaves on top of curry and squeeze with the juice from one lemon.
- Serve with some rice or try carb free cauliflower rice (see how to make it here)