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Check out the latest recommended times in our Cooking Guidelines.
Spiced Tomato Coconut Prawns & Chickpeas
Zingy lime, coriander, fresh tomatoes.
Prep in 10
High protein
1/3 daily fibre
New
6 plants
Serving size
Ingredients
- 8 tsp garlic paste (Garlic, Olive Oil, Sea Salt, Citric Acid)
- 1 unwaxed lime
- 200g baby tomatoes
- 1 vegetable stock cube (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 1 handful of fresh coriander
- 80g creamed coconut
- 80g baby spinach
- 2 pepper
- 360g black tiger prawns (Crustaceans) (Tiger prawns (99%), salt)
- 2 tbsp tempero baiano style blend (Fine Sea Salt, Sweet Paprika Powder, Cumin, Garlic Granules, Coriander, Cayenne Pepper, Black Pepper, Onion Powder, Chilli Flakes, Turmeric, Parsley, Oregano.)
- 460g chickpeas (Chickpeas, water, salt)
- 4 tbsp tomato purée
Nutritional Information
Calories: 454
Protein: 29g
Carbs: 18g
Fat: 21g
Spiced Tomato Coconut Prawns & Chickpeas
Zingy lime, coriander, fresh tomatoes.
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Cooking Instructions
- Boil a half-kettle. Halve the tomatoes. Dice the pepper into 2cm squares. Roughly chop the coriander. Dissolve the creamed coconut and the stock cube in a jug with 400ml boiling water. Drain and rinse the chickpeas.
- Heat a large frying pan with 1 tbsp oil on medium heat. Add the tomatoes and pepper, then cook for 3-4 mins until softened. Add the garlic paste, tomato puree, tempero baiano spice and chickpeas. Cook for 2-3 mins.
- Add the stock mixture and prawns, then cover with a lid. Bring to a boil, then simmer for 6-8 mins, until the prawns are pink and cooked through and the sauce has thickened. In the final minute of cooking, rinse the spinach, then gently stir through the sauce to wilt. Add a splash of water if it gets too dry.
- Once cooked, stir in half the coriander and squeeze in the juice from half the lime. Cut the remaining lime into wedges. Season the stew with sea salt and black pepper (to taste).
- Serve the coconut & tomato prawns in bowls. Garnish with the lime wedges and scatter over the remaining coriander.
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