Vegetarian Delicious Prawn Curry
Indulge in the rich and aromatic flavors of this **Vegetarian Delicious Prawn Curry**, a plant-based twist on the classic seafood dish. Featuring succulent vegetarian shrimp, a creamy coconut milk base, and a medley of vibrant spices like turmeric, cumin, and coriander, this curry delivers all the warmth and depth of traditional prawn curry without the seafood. The perfect blend of fresh garlic, ginger, and tangy tomato puree adds layers of complexity to the sauce, while a garnish of fresh cilantro and a splash of zesty lemon juice elevate the dish to new heights. Ready in under an hour, this vegan-friendly curry is ideal served over fluffy rice or alongside warm flatbread, making it a satisfying, protein-packed meal for any day of the week. Whether you're vegan, vegetarian, or just looking for a flavorful meat-free option, this easy, wholesome curry is sure to impress!
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Recipe Information
Ingredients
- 300 grams Vegetarian shrimp (store-bought or homemade)
- 2 tablespoons Coconut oil
- 1 large, finely chopped Onion
- 4 finely minced Garlic cloves
- 1 tablespoon, freshly grated Ginger
- 1 teaspoon Turmeric powder
- 1 teaspoon Cumin seeds
- 2 teaspoons Coriander powder
- 1 teaspoon Red chili powder
- 200 milliliters Tomato puree
- 400 milliliters Coconut milk
- 1 teaspoon, or to taste Salt
- 2 tablespoons, chopped Fresh cilantro
- 1 tablespoon Lemon juice
Instructions
Heat the coconut oil in a large pan over medium heat.
Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
Stir in the minced garlic and grated ginger, sautéing for another 2 minutes until fragrant.
Add the cumin seeds and let them sizzle for a few seconds.
Stir in the turmeric powder, coriander powder, and red chili powder, cooking for an additional minute.
Pour in the tomato puree, and cook for about 5 minutes, stirring occasionally, until the mixture thickens.
Reduce the heat to low and slowly stir in the coconut milk, mixing well.
Add the vegetarian shrimp to the pan and let it simmer in the sauce for 10-12 minutes, until heated through.
Season with salt to taste and finish by stirring in the lemon juice.
Garnish with freshly chopped cilantro before serving.
Serve hot with rice or flatbread for a complete meal.
Nutrition Facts
Calories |
863 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.3 g | 47% | |
| Saturated Fat | 25.4 g | 127% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3261 mg | 142% | |
| Total Carbohydrate | 128.7 g | 47% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 49.2 g | ||
| Protein | 17.1 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 257 mg | 20% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 1965 mg | 42% | |
*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.
