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COCONUT CURRY RECIPE | MY HEALTHY TAKEAWAY!

This recipe is in collaboration Pura Liquid Coconut Oil.  

This recipe is in collaboration with Pura Coconut Oil.

As Autumn starts to fall all I can think of is cosy soul food and this is forever a recipe I look forward to. It uses beautiful fresh ingredients, takes minimal time and always leaves a smile on everyone’s face. Not to mention it’s perfect to take with you to work or leave in the slow cooker if you’re low on time!

Are you a coconut fan? I made the switch around two years ago after researching the health benefits and haven’t looked back since. Pura is packed with Omega 3 and mono-unsaturated fats making it a step in the right direction when it comes to maintaining healthy cholesterol levels, it’s also flavour free making it the perfect kitchen best friend for fussy eaters and is lower in saturated fat than your traditional coconut oil. The biggest tick in the box for me is how easy and versatile it is, traditional oils can be quite messy and hard to use but this is honestly so simple, you won’t regret it!

Ingredients: (You will also need a blender for the cashews)

  • 50g Cashews,
  • 400ml of Coconut Milk,
  • 1 Onion, finely chopped, I prefer red, but go with your favourite!
  • 2 crushed Garlic Cloves or choose the lazy from a jar kind!
  • 1 tsp Paprika,
  • 1/2tsp Garam Masala
  • 1/2tsp Turmeric
  • 1 Large Tomato or four vine ripened ones.
  • 1 Red Chilli, medium heat,
  • 300g Raw Prawns (or protein ingredient of your choice)

Recipe:

Starting with your blender whizz the 50g of cashews and 400ml of coconut milk together until smooth and creamy. Using a large wok or pan throw in the chopped onion and leave it to brown. Next pop in your paprika, turmeric, tomatoes, garam masala, garlic cloves and chilli, stir and leave for a few minutes or until you can’t ignore the delicious smell anymore. Once ready pour the coconut and cashew mixture into the wok, leave it to simmer for around 5 minutes before adding your prawns. Cook for an additional three minutes or until the prawns turn pink. Serve with rice, couscous, quinoa or sweet potato.

Curry is my ultimate soul food and I just adore making this recipe so please send me your own recreations as it always makes me so excited, I’d also love to hear your thoughts on if you plan on making the switch to coconut oil? It’s a change I made over four years ago and I’ve never looked back! If I’ve convinced you to give Pura a try then Sainsbury’s will be your local supplier. I’m so excited to see what you guys think?

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This recipe is in collaboration Pura Liquid Coconut Oil.