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Red day curry???


Still rockin' it
S: 18st13lb C: 10st12lb G: 10st13lb BMI: 23.8 Loss: 8st1lb(42.64%)
Hi mate- and welcome

I got this from the website, if I an not too late? It is free on red and EE- xxxxxxx

[FONT=Verdana, Arial, Helvetica, sans-serif][FONT=Verdana, Arial, Helvetica, sans-serif]Indian prawn curry with cardamom cabbage[/FONT][/FONT][FONT=Verdana, Arial, Helvetica, sans-serif] [/FONT][FONT=Verdana, Arial, Helvetica][SIZE=-2]
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[/SIZE][/FONT] [FONT=Verdana, Arial, Helvetica, sans-serif]INGREDIENTS[/FONT][FONT=Verdana, Arial, Helvetica][SIZE=-2]
1 onion
1 garlic clove
1 teaspoon finely grated ginger
1 teaspoon each of ground coriander and cumin
½ teaspoon chilli powder
198ml/7fl oz chicken stock made with Bovril
1 courgette
198ml/7fl oz passata
567g/1lb 4oz cooked prawns
200g pot very low fat natural fromage frais
4 tablespoons freshly chopped coriander
3 tablespoons freshly chopped mint
salt and freshly ground black pepper
½ white cabbage
1 green cardamom pod
lime wedges, to garnish

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[/SIZE][/FONT] [FONT=Verdana, Arial, Helvetica, sans-serif]INSTRUCTIONS[/FONT][FONT=Verdana, Arial, Helvetica][SIZE=-2]
1. Finely chop the onion and crush the garlic. Place in a pan with the ginger, coriander, cumin, chilli powder and stock. Bring to the boil, reduce the heat, cover and simmer for 4-5 minutes.
2. Dice the courgette, add to the pan with the passata, bring back to the boil and simmer for 10 minutes, stirring occasionally. Stir in the prawns, fromage frais, herbs and seasoning, remove from the heat and keep warm.
3. Chop the cabbage, place in a pan of boiling water, cook for 5-6 minutes, then drain. Crush the seeds from the cardamom pod, mix into the cabbage and serve hot with the prawn curry, garnished with lime wedges.



Mad old Bat with Attitude
S: 14st5lb
If I hadn't planned a chilli I would have made this!

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