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Pumpkin curry with Grilled Tiger prawns


  • 500g diced pumpkin
  • 1 onion
  • 2 garlic cloves
  • 2 tsp curry powder
  • 1 tsp paprika
  • Handful sultanas
  • Sliced mange tout
  • Baby spinach leaves
  • 1 cup vegetable stock (Kallo Cubes)
  • 8 headless tiger prawns


Sautee the onion and the garlic in hot vegetable oil, toss in the pumpkin, season with paprika, salt, pepper and curry. Cover with the vegetable stock add the sultanas and simmer gently until soft but not mashed. Stir in the mange tout and spinach leaves.  Skewer the prawns on a kebab stick and grill on both sides. Serve with the curry with lemon wedges and salad.

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