Prawn and Tempeh Red Curry

A Thai curry has got to be one of my favourite foods. Although, perhaps this is unusual, but I always prefer my homemade curries to takeaways or anything that has come from a packet. You really don’t need a paste if you have enough of the herbs and spices in your store cupboard. The only tool that does come in handy it a pestle and mortar.

This particular dish has aromatic flavours, a good level of spice, a coconut base and a bit of peanut butter thrown in for good measure. I’ve combined two types of protein - prawns and tempeh - but you could do one or the other, or something different!

It’s super satisfying when you make a delicious curry from scratch, particularly because you then end up with a vat of it to last you most of the week or freeze for a later date.

TOTAL COOKING TIME:

SERVES: 4-5 portions⠀

SEASON: All year round (mix up your veggies depending on what’s in season)

INGREDIENTS:⠀

1 red onion⠀

½ aubergine⠀

200g tempeh⠀

150-300g of prawns (depending on how many you want)⠀

½ courgette⠀

1 red pepper⠀

½ head broccoli⠀

3 handfuls fresh spinach⠀

1 can coconut milk⠀

1 can tinned tomatoes⠀

½ cup dry red split peas (optional – they’ll thicken it up)⠀

2 cups water⠀

2 large tbsps peanut butter⠀

Coconut oil for cooking⠀
⠀
SPICES:⠀

4 cloves garlic (finely chopped)⠀

1 hot chilli (finely chopped)⠀

1 tsp cumin seeds⠀

1 tsp coriander seeds⠀

1 tsp mustard seeds⠀

1 tsp garam masala⠀

1 tsp cumin powder⠀

1 tsp turmeric (powder or freshly grated)⠀

1 tsp ginger (grated)⠀
⠀
METHOD:⠀

1. Chop up all your veg to your desired size.⠀

2. In a large deep pan, fry up the onion until it softens.⠀

3. Meanwhile, use a pestle and mortar to grind up the cumin, coriander and mustard seeds, then mix in the other spices. Add these all to the onion, with the garlic, chilli and ginger (and turmeric if using fresh), and mix together before adding in the aubergine, courgette and pepper.⠀

4. Slice the tempeh into cubes and add to the pan. Stir fry until all the veg has started to soften and the tempeh is turning golden.⠀

5. Add in the coconut milk, tinned tomatoes and split peas and stir thoroughly. Then add the water when the liquid begins to simmer down. ⠀

6. Allow everything to cook for 5 minutes or so before adding the broccoli, prawns and peanut butter and then cooking for another 5-10 minutes.⠀

7. Stir in the fresh spinach just before serving.