Prawn, Green Bean & Cashew Curry


Servings 4


  • 1 white onion diced
  • 2 cloves garlic minced
  • 300 g cooked prawns
  • 150 g green beans trimmed
  • 1 small cauliflower florets
  • 60 g cashew nuts
  • 2 sticks cinnamon
  • 10 curry leaves
  • 1-2 red chillis sliced thinly
  • 1 tsp ground turmeric
  • 2 slices lemon rind
  • 1 tin coconut milk approx 400-440ml
  • 2 tablespoons olive oil


  1. In a large saucepan, heat the olive oil over a medium heat and cook the onions until they start to become see-through and slightly browned on the edge (around 3-4 minutes). Then add the garlic and stir through for around another minute. 

  2. Then, add the prawns, cauliflower, turmeric, cinnamon sticks, curry leaves, red chilli, cashew nuts and lemon rind. Keep stirring for another 1-2 minutes to allow the flavours to come out. It should smell AMAZING by this point. 

  3. Add the green beans and coconut milk and reduce the heat to a simmer. Simmer for 10-15 minutes to make sure the prawns are cooked through. 

  4. Serve immediately, piping hot, with some rice (around 40g dry weight per person).

"All in or all out" Rachael is a vibrant, no-bullshit-talking Scottish nutrition geek and coach helping women to lose weight without giving up their confidence OR their favourite foods.

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