This low fat, low carb healthy prawn and vegetable curry is quick and simple to make but is packed full of flavour and protein! I like to serve this curry with my legendary cauliflower ‘rice’. Perfect for those on low carb diets, you can enjoy a big plateful of food with minimal calories!
Prep: 15 mins
Cook: 15 mins
Yields: 1 Serving
1 red onion finely chopped
1 yellow bell pepper finely chopped
1 glove of garlic (grated)
1 inch of ginger (grated)
6 mushrooms sliced
200g prawns (I used these ones from Muscle Food)
1 tablespoon tomato puree
1 teaspoon gara masala (or curry powder)
1 pinch chilli flakes (optional for heat)
A good splash of Worchester sauce
2 tablespoons fat free Greek yoghurt
Coconut oil or olive oil (for frying)
1Heat a non-stick pan and add coconut oil or olive oil. Gently cook the onion, garlic and ginger but do not let it colour.
2Add the gara masala or curry powder along with the tomato puree and Worchester sauce and fry for 1 minute.
3Add the peppers and mushrooms and allow to soften.
4Lastly add the prawns and allow them to and heat through.You just want to change the colour from grey to pink, don’t over cook them.
5Remove the pan from the heat and stir in the Greek yoghurt before serving.
6The recipe for my cauliflower rice can be found here.