1. Baked baby pumpkin with red curry prawns
Taking only 20 minutes to prep, these baked baby pumpkins with red curry prawns make a super gluten-free main. It’s low in calories, too.
Ingredients
- ½ cucumber
- 1 tbsp white wine vinegar
- pinch of sugar
- 2 small squashes
- 1 tbsp red curry paste
- 200ml coconut cream
- splash of fish sauce
- 150g cooked and peeled prawns
- coriander to serve
- lime juice to serve
- cooked jasmine rice to serve
Method
- STEP 1
Finely shred or slice the cucumber, mix the white wine vinegar with a good pinch of sugar and toss this with the cucumber.
- STEP 2
Halve the squashes and scoop out the seeds, fit the halves back together and microwave for 10 mins on a high power – this should almost cook them through (give them a few more minutes if they need it). Put the squash halves on a baking tray.
- STEP 3
Heat the red curry paste with the coconut cream, and add a splash of fish sauce. Spoon some sauce into each squash half, leaving the rest in the pan (use about half) and bake at 200C/180C/gas 4 for 10 mins. Add the prawns to the sauce in the pan, stir to coat and then add them to the squash hollows. Bake for 5 mins.
- STEP 4
Scatter with coriander and squeeze over some lime juice before serving with the cucumber and some jasmine rice.
2. Prawn and black pepper curry
Black pepper and green chillies give this simple seafood curry vibrance and heat.
Ingredients
- 2 green chillies, roughly chopped
- 1 small onion, chopped
- a thumb-sized piece ginger, roughly chopped
- 2 cloves garlic, roughly chopped
- olive oil
- ½ tsp cumin seeds
- ½ tsp fenugreek seeds, crushed
- ½ tsp ground turmeric
- crushed to make ½ tsp black peppercorns
- 200ml coconut milk
- 200g raw shelled king prawns
- a handful coriander
- to serve basmati rice
Method
- STEP 1
Whizz the chillies, onion, ginger and garlic with a splash of water to a purée in a small food processor or blender.
- STEP 2
Heat 1 tbsp of oil in a lidded pan. Cook the cumin and fenugreek until they start to pop. Stir in the onion purée, season, turn the heat down and cook for 5 minutes.
- STEP 3
Add the turmeric and peppercorns, and stir before adding the coconut milk. Simmer gently with a lid on for 15 minutes. Add the prawns and cook for 3-4 minutes or until pink. Scatter over the coriander and serve with rice.
