1 medium onion
2 garlic cloves, crushed
1 tsp grated ginger
1tsp mild chilli powder
2 tsp mild curry powder
200ml chicken stock
1 large courgette, cut into match sticks
200ml passata
600g tiger prawns
200g low-fat fromage frais
Add chopped onion, garlic, ginger, chilli powder, curry powder and stock to a large non-stick saucepan. Bring to the boil, cover and cook gently for 3-4 minutes. Add the courgettes and passata.. Bring back to the boil and simmer gently for 10 minutes. Stir in prawns, fromage frais, season with salt and pepper and remove from heat.
That really is a gorgeous curry - Myself & hubby loved it - definatly one we will have regularly in our house. The curry sauce is so tasty & versatile - you can make loads of different curries with it.
Just made this and it was really tasty! Definately will be making this one again.
Wish I would have saved up my HEB's today as I'm doing a RED day today as it would be really nice with some pasta or rice. Oh well there's always tomorrow's HEB to finish it up
Only one thing- Mine came out a bit watery, but I just kept it on the heat a bit longer after putting in the prawns and quark and then came out nice
I'm not sure about the Low Fat Fromage Frais as in the book it says Superfree is Fat Free Fromage frais, so you would have to check this. I used the Quark so this did come out free on Red.