Another BBC Good Food recipe that caught my eye!! Loving prawns at the minute and always adored mango so this was a right treat
Ingredients
200g butternut squash, peeled and cubed
175g king prawns, raw deveined and rinsed
100g ripe mango, cubed
1tsp vegetable oil
1 medium onion, finely chopped (about 180g)
Lemon grass, outer skin removed and bulb bashed to release flavour
1 red chilli, finely sliced
2 garlic cloves, finely sliced
2cm piece of ginger, finely chopped
.5tsp turmeric
1tsp ground cumin
1tsp ground coriander
Pinch of dried chillies
150g baby spinach
150ml reduced fat coconut milk
150ml vegetable stock made with .5 a cube
Juice of 1 lime
1tsp reduced salt soy sauce
Coriander to serve
Method
1. Preheat your oven to 200C, roast the squash for 20-30 minutes.
2. Heat a wok or deep pan and add the oil and onion. Cook for 10 minutes until soft but not browned. Add the chilli, ginger, garlic, lemon grass and spices, mix well and cook for a further 2 minutes.
3. Add the mango and roasted squash, mix again and leave to cook for 1 minute. Add the spinach and pour over the coconut milk and stock.
4. Bring the liquid to the boil and simmer until the spinach has wilted. Now add the prawns and cook until pink and cooked through, should take around 3 minutes. When done add the lime juice and soy sauce
Serve with lots of fresh coriander, rice and extra lime and soy for people to add to taste
Nutrition per portion*
Calories 325
Protein 20g
Carbohydrate 27g
Fat 15g
Fibre 6g
I have increased some of the spices in this recipe as comments Id read online were that it was a little bland, I think next time I will also add a little Nam Pla (fish sauce) just for that final touch!Nom! X
*Please remember that nutritional information stated in these recipes depend on weights and actual products used so yours may vary.
Nom Nom Nelly's 