Vegetarian Prawn Masala
Indulge in the vibrant flavors of Vegetarian Prawn Masala, a delicious plant-based twist on the classic prawn curry! This recipe combines the succulent textures of vegetarian prawns with a rich, aromatic masala made from fragrant spices, creamy coconut milk, and fresh herbs. Sautéed with mustard and cumin seeds in coconut oil, the base comes alive with the addition of onions, tomatoes, ginger-garlic paste, and a medley of Indian spices like turmeric, garam masala, and red chili powder. Perfectly balanced in taste and spice, this dish is a satisfying and cruelty-free option that pairs beautifully with steamed rice or naan bread. Ready in just 45 minutes, this easy vegetarian masala is sure to be a crowd-pleaser and a flavorful centerpiece for any meal.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 200 grams Vegetarian prawns (plant-based shrimp)
- 2 tablespoons Coconut oil
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds
- 1 medium Onion, finely chopped
- 1 tablespoon Ginger-garlic paste
- 2 Green chilies, slit
- 2 medium Tomatoes, chopped
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 1 teaspoon Garam masala
- 1 teaspoon Salt
- 200 ml Coconut milk
- 2 tablespoons Fresh coriander leaves, chopped
Instructions
Heat the coconut oil in a large pan over medium heat.
Add the mustard seeds and cumin seeds, letting them splutter and release their aroma for about 30 seconds.
Add the chopped onion and sauté until golden brown.
Stir in the ginger-garlic paste and green chilies, cooking for another 2-3 minutes until the raw aroma dissipates.
Add the chopped tomatoes and cook until they soften and the oil starts to separate from the masala, about 5-7 minutes.
Mix in the turmeric powder, red chili powder, coriander powder, and salt. Cook for 2 minutes to blend the spices.
Add the vegetarian prawns to the pan, stirring well to coat them with the masala mixture.
Pour in the coconut milk and simmer until the prawns are tender and the flavors meld together, about 10 minutes.
Finally, stir in the garam masala and garnish with fresh coriander leaves.
Serve hot with steamed rice or naan bread.
Nutrition Facts
Calories |
168 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.9 g | 11% | |
| Saturated Fat | 6.1 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 703 mg | 31% | |
| Total Carbohydrate | 18.8 g | 7% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 8.2 g | ||
| Protein | 5.9 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 46 mg | 4% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 413 mg | 9% | |
*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.
