An easy and quick tomato-based curry with prawns, onion, garlic, Zanzibar Curry blend, carrot and zucchini.
1 tbsp vegetable oil
1 onion, finely chopped
4 large garlic cloves, crushed
500g green prawns, tails on
1 tbsp Spice Fusion Zanzibar Curry blend
1 tsp chilli powder or 2 fresh chillies, finely chopped
1 carrot, cut into thin batons
1 zucchini, cut into thin batons
1 cup canned tomato pieces (or fresh)
A good slurp of white wine or water
Spring onions, finely sliced to garnish
Heat the oil in a heavy-based saucepan and sauté onion until translucent.
Add garlic and cook for a minute or so longer. Add Zanzibar Curry and remaining
ingredients and simmer until prawns and vegetables are cooked and sauce has thickened.
Garnish with spring onions.
