King Prawn, Pumpkin & Green Bean Curry with Roti

Ingredients

• 4 Mission Wholemeal Roti, heated in microwave for 1 min 30 sec on high

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  2 tbsp vegetable oil

• ½ tsp mustard seeds

• ½ tsp cumin seeds

• 6 dried curry leaves

• 3cm piece fresh ginger, finely julienned

• 2 green chillies, sliced lengthways

• 1 large onion, sliced

• 200g peeled butternut pumpkin, diced

• ½ tsp ground turmeric

• 400ml can premium coconut milk

• 10 green beans, cut into 3cm pieces

• 2 spring onions, cut into 3cm pieces

• 500g raw king prawns, peeled with tail left on

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  To serve:

• 1 green chilli, sliced

• 1 spring onion, finely julienned

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Instructions

• Step 1

  Heat oil in a large frying pan. Add mustard and cumin seeds and cook for approx. 20 seconds or until they begin to pop. Add the curry leaves, ginger, chillies and onion. Cook over medium heat for 10 minutes, stirring occasionally, until the onions are lightly golden.

• Step 2

  Add pumpkin, turmeric, coconut milk and 200ml water and bring to the boil, stirring occasionally.

• Step 3

  Add the beans, spring onions and prawns and cook for 5 minutes or until the prawns and pumpkin are cooked. Season to taste with salt. Spoon curry into a serving dish and garnish with green chilli and spring onions. Serve hot with Mission Wholemeal Roti and steamed basmati rice.