Winter Prawn and Savoy Cabbage Curry with Peas and Lime

A fragrant winter curry with juicy savoy cabbage, carrots and tender prawns in a light coconut broth. With ginger, curry and lime it becomes spicy and fresh, and with little fat it stays low in calories.

By yumbelo · 2 servings · 25 minutes

Ingredients

• 250 g Prawns, raw, peeled and deveined
• 400 g Savoy cabbage
• 150 g Carrots
• 1 pc Onion
• 1 pc Garlic clove
• 10 g Ginger, fresh
• 2 tsp Curry powder
• 1 tsp Cooking oil
• 150 ml Light coconut milk
• 300 ml Vegetable stock
• 100 g Frozen peas
• 1 pc Lime
• 1 bunch Coriander, fresh
• Salt
• Black pepper

Method

1. Peel the onion and dice finely, finely chop the garlic and ginger.
2. Wash the savoy cabbage, remove the core and cut into coarse strips. Peel the carrots and slice thinly.
3. Heat the oil in a large pot and sweat the onion, garlic and ginger in it for 2 to 3 minutes until translucent.
4. Stir in the curry powder and toast briefly until fragrant.
5. Add the carrots and savoy cabbage, briefly sauté, then pour over the vegetable stock and coconut milk.
6. Cover and simmer for about 8 minutes until the vegetables are nearly cooked.
7. Add the peas and let them cook for 2 minutes more.
8. Add the prawns and cook over medium heat for 3 to 4 minutes until they are pink and opaque.
9. Season with the juice of the lime, salt and pepper.
10. Wash the coriander, chop coarsely and sprinkle over the curry before serving.