A delicious balti curry with juicy pink prawns and soft buttery squash.
If you're trying to be healthier this year, this prawn and squash curry is a great rung on the ladder. Prawns are one of the leanest sources of protein you can find, and this dish is bulked up with butternut squash so it will fill you up and keep you sated for a long time. Butternut squash is also low in calories, but it's packed with important vitamins. A single serving contains more one day's recommended amount of vitamin A - essential for healthy eyes, skin and bones. Plus, this tastes as good as anything you'll find in a takeaway. Pretty good considering a takeaway curry can have up to 1000 calories, whereas this has just 291.
- 3 tbsp balti curry paste
- 1 medium butternut squash, cut into 1.5x4cm chunks
- 400g tin reduced-fat coconut milk
- 400g bag raw peeled prawns, defrosted if frozen
- few sprigs of basil, roughly chopped
- 250g spinach
- basmati rice, to serve
- Heat a large wok or saucepan, add curry paste and cook for 1 min until fragrant, add squash and coconut milk, bring to the boil, then simmer, covered, for 15 mins until tender. Add remaining ingredients (except rice), stir and cook for 3-4 mins, until prawns are cooked through.
- Cook rice according to packet instructions and serve with the curry spooned over.
Top tips for making prawn and squash curry
You don't have to use a balti paste here - make it sweeter with a tikka paste, or hotter with a rogan josh.
Serve with a warm naan bread if you prefer. Or, if you're watching you weight, consider brown rice instead of white. It take a little longer to cook, but it contains fewer calories and more fibre so it will keep you feeling fuller for longer.
You might also like…
Parenting advice, hot topics, best buys and family finance tips delivered straight to your inbox.
Octavia Lillywhite is an award-winning food and lifestyle journalist with over 15 years of experience. With a passion for creating beautiful, tasty family meals that don’t use hundreds of ingredients or anything you have to source from obscure websites, she’s a champion of local and seasonal foods, using up leftovers and composting, which, she maintains, is probably the most important thing we all can do to protect the environment.
Gordon Ramsay's easy vegetable curry recipe
Gordon Ramsay's easy vegetable curry recipe is perfect for vegetarians. It's packed full of delicious veggies with plenty of flavour too thanks to the chilli, cardamom and curry paste
By Gordon Ramsay Published
Prawn pasta with cherry tomatoes and lemon
Our prawn pasta with cherry tomatoes and lemon is so simple to make at home and is bursting with plenty of flavour - the perfect mid-week meal.
By Jessica Dady Published
Slimming World's king prawn and potato stew
Tasty pink prawns are the stars in this Mediterranean-style Slimming World's king prawn and potato stew flavoured with aromatic fennel seeds.
By Slimming World Published
Gingerbread cuckoo clock
A festive project that doubles as a decoration with the ultimate wow factor!
By Rose Fooks Published
Air fryer French toast bites
If you like French toast, you're going to love these air fryer French toast bites - the perfect weekend treat...
By Nathan Anthony Published
Air fryer fish tacos
Say hello to these mouthwatering air fryer fish tacos ready and on the table in just 20 minutes...
By Nathan Anthony Published