Vegan Delicious Prawn Curry
Dive into the rich and flavorful world of this **Vegan Delicious Prawn Curry**, a plant-based twist on a classic favorite. Made with succulent vegan prawns, creamy coconut milk, and a bold blend of spices like curry powder, turmeric, and cumin, this dish delivers layers of aromatic goodness. Perfect for a cozy weeknight dinner, it features sautéed onions, garlic, and ginger as the aromatic base, with a hint of tangy lemon juice and a sprinkle of red chili flakes to brighten every bite. Ready in just 45 minutes, this vegan curry is a satisfying, gluten-free meal that pairs beautifully with steamed rice or fluffy naan. Whether you're a seasoned vegan or simply exploring plant-based cuisine, this dairy-free, protein-packed curry will be a hit on the dinner table.
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Recipe Information
Ingredients
- 200 grams Vegan prawns
- 2 tablespoons Coconut oil
- 1 large, finely chopped Onion
- 3 minced Garlic cloves
- 1 tablespoon, grated Ginger
- 2 medium, chopped Tomatoes
- 400 milliliters Coconut milk
- 2 tablespoons Curry powder
- 1 teaspoon Turmeric powder
- 1 teaspoon Cumin seeds
- 1 teaspoon Coriander powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Lemon juice
- 2 tablespoons, chopped Fresh cilantro
- 0.5 teaspoon Red chili flakes
- 100 milliliters Water
Instructions
Heat the coconut oil in a large saucepan over medium heat.
Add cumin seeds and allow them to sizzle until aromatic, about 30 seconds.
Sauté the chopped onion until it becomes translucent and light golden, roughly 5-7 minutes.
Add the minced garlic and grated ginger, stirring for another 1-2 minutes until fragrant.
Mix in the curry powder, turmeric powder, and coriander powder, ensuring the spices are well coated with the onion, garlic, and ginger.
Stir in the chopped tomatoes, cooking them down until they are soft and the oil begins to separate, about 5 minutes.
Pour in the coconut milk and water, mixing everything well. Allow it to come to a gentle simmer.
Add salt and black pepper, adjusting to taste.
Add the vegan prawns into the simmering curry, ensuring they are evenly submerged.
Cover and cook for 10-15 minutes, allowing the flavors to meld together and the prawns to heat through.
Stir in lemon juice and sprinkle with red chili flakes for an extra kick of heat.
Garnish with freshly chopped cilantro before serving.
Serve hot with steamed rice or your choice of bread.
Nutrition Facts
Calories |
746 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.0 g | 45% | |
| Saturated Fat | 24.8 g | 124% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7339 mg | 319% | |
| Total Carbohydrate | 96.2 g | 35% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 46.6 g | ||
| Protein | 16.9 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 212 mg | 16% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 1623 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
