easy butter prawn curry
A creamy tasting, richly spiced sauce with king prawns and sweet butternut squash
Disclosure: This recipe was sponsored by ilumoni. All words, images and opinions are my own.
I am working with ilumoni this month, the free borrower wellbeing app, to bring you some delicious fakeaway recipes, created to save both your wallet and your waistline, without sacrificing on flavour.
Research commissioned by ilumoni highlighted that over one in five (22%) UK borrowers buy on credit and then worry about how to pay for it later, and that nearly three in five (58%) borrowers are not happy with how they manage their borrowing. As a result, they want to help borrowers take control in 2022 and, after lots of their following told them that cutting down on takeaways was how they planned to #GetDebtFit, they thought some fabulous fakeways would be a great way to help.
The ilumoni app connects your credit report, bank and credit accounts together, analyses your borrowing and repayments and helps you to find new or alternative products, or smarter ways to repay. It highlights where affordable changes to repayments, for example, could reduce how much you pay for your borrowing or help clear debts faster.
Find out more about ilumoni, and how it could help you, here.
Fancy trying out another great fakeaway recipe? Try this Crispy honey soy chicken:
SHARE THIS RECIPE
Easy butter prawn curry
- 300 g cooked and peeled king prawns
For the prawn marinade
- 300g fat-free Greek yoghurt
- 2 cloves garlic crushed
- 2 teaspoons sweet paprika
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- 1 teaspoon chilli powder
- 1 teaspoon salt
- 1/2 lemon juiced
For the curry:
- 1 teaspoon butter
- 1 large onion peeled and finely diced
- 500 g butternut squash diced into 1cm pieces
- 3 cloves garlic crushed
- 5 cm piece of ginger peeled and grated
- 1 green chilli deseeded and finely diced
- 1 teaspoon garam masala
- 1 teaspoon fenugreek
- 300 ml hot chicken stock
- 2 tablespoons tomato puree
- 1 teaspoon mango chutney
- 3 tablespoons single cream
- 1 tablespoon lightly toasted flaked almonds
- small handful fresh coriander
- Make up the marinade by mixing all of the ingredients into a large bowl, then add in the king prawns and set them aside to marinade for at least 20 minutes.
- Melt the butter in a sauté pan, and add in the onion and butternut squash cubes. Fry these gently for 10 minutes, stirring regularly.
- After 10 minutes, add in the garlic, ginger and green chilli, as well as the garam masala and fenugreek, and stir fry for 2 minutes.
- Pour in the chicken stock, and stir through the tomato purée. Allow to simmer for 10 minutes.
- Add in the prawns as well as all of the marinade, and simmer for 15-20 minutes, until the sauce has thickened and the butternut squash is tender. Keep stirring regularly.
- Stir through the mango chutney.
- Add in the single cream, and stir through the curry.
- Serve immediately scattered with toasted flaked almonds and fresh coriander.