The trouble with running a food blog is you end up eating your own creations a lot, and doubly so when you live by yourself. These factors have meant I’ve put on a fair bit of weight since I started If You Smell What is Cooking. So this is why I’m going to attempt to come up with some healthier creations that are low in calorie, but don’t skimp on flavour and this Prawn Curry is the perfect place to start.
Prawns are a great food if you’re watching what you eat because they’re low in calories and fat, but really high in protein, which make them perfect for a curry. By using fresh ingredients and bulking up the curry with plenty of Sweet (Bell) Peppers means this is curry is both filling and full of flavour, but only 310 calories per serving by itself, and 550 calories with one serving of brown rice. It’s easy too, with only the curry paste needed a little effort, but you can skip this step and use a ready made curry paste, but I always prefer to make my own as I know exactly what’s going in it.
Low Calorie Prawn CurryPrint Recipe
- 400g Jumbo King Prawns (Raw, Uncooked)
- 3 x Sweet Peppers
- 400g Chopped Tomatoes
- 150ml Water
- 2 x Onions
- 4 x Garlic Cloves
- 1 x Red Chilli
- 1 tbsp Tomato Puree
- 30g Fresh Ginger
- 150g 0% Fat Yoghurt
- Bunch of Fresh Coriander
- 2 tsp Garam Masala
- 1 tsp Smoked Paprika
- ½ tsp Ground Cumin
- ½ tsp Ground Coriander
- ½ tsp Ground Tumeric
In a food processor, blitz up one onion, the garlic cloves, ginger, red chilli and tomato puree into a paste.
Slice up the other onion, and heat up a little oil in a large saucepan over a medium heat.
Gently fry the onions for 5 minutes until they start to soften, and then add in the curry paste and cook for a further five minutes.
De-seed the peppers and slice up into strips.
Add in all the dry spices, and cook them for a more minutes, then add in the prawns and cook for a couple of minutes until they start to turn a pink-ish colour.
Add in the peppers and stir into the spices for a minutes or so, and then add in the chopped tomatoes and the water.
Leave to gently simmer away over a medium-low heat for 20 minutes, and then add in the yoghurt and simmer away for another 15 - 20 minutes until the curry thickens.
Serve on it's own, or with rice or Naan Bread.