Name: Prawn, butternut & mango curry Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Asian
Ingredients: 1 tbsp olive oil; 1 onion, diced; 2 cloves of garlic, minced; 1 tbsp curry powder; 1 tsp ground cumin; 1 tsp ground coriander; 1/2 tsp turmeric; 1/2 tsp chili powder (optional, for heat); 400g peeled and deveined prawns; 1 small butternut squash, peeled and diced; 1 ripe mango, peeled and diced; 400ml coconut milk; Juice of 1 lime; Salt and pepper, to taste; Fresh cilantro, for garnish

How To Make Prawn, butternut & mango curry

Breathe spice into your dishes with our aromatic curry recipes. Whether you’re looking for an authentic spicy Indian curry or a sweet Japanese curry, we’ve got just the right curry recipe for you. You can find all sorts of curry dishes right here, from chicken, fish, lamb, beef, and even vegan. And while you may typically think of curries as ‘wet’, we even have unique dry curries such as salads and rice that pack a fragrant curried kick within a great texture.

Preparation: 15 minutes

Cooking: 30 minutes

Total: 45 minutes

Serves:

Ingredients

1 tbsp olive oil
1 onion, diced
2 cloves of garlic, minced
1 tbsp curry powder
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp turmeric
1/2 tsp chili powder (optional, for heat)
400g peeled and deveined prawns
1 small butternut squash, peeled and diced
1 ripe mango, peeled and diced
400ml coconut milk
Juice of 1 lime
Salt and pepper, to taste
Fresh cilantro, for garnish

Instructions

Heat the olive oil in a large pot or skillet over medium heat. Add the diced onion and minced garlic, and sauté until the onion is soft and translucent.
Add the curry powder, ground cumin, ground coriander, turmeric, and chili powder (if using), and cook for an additional minute to toast the spices.
Add the prawns, diced butternut squash, and diced mango to the pot, and stir until everything is well coated in the spice mixture.
Pour in the coconut milk and lime juice, and season with salt and pepper. Bring the mixture to a simmer, then reduce the heat to low and cover. Cook for about 20 minutes, or until the butternut squash is tender and the prawns are cooked through.
Serve the prawn, butternut, and mango curry over steamed rice or with naan bread. Garnish with fresh cilantro for added freshness and flavor.