Catherine says: "I keep the sweet potato really chunky and it's fabulous with the ginger and prawns, a very filling and comforting dinner and yet glam as well for friends to enjoy during the weekend"

Ingredients

  • 2 tablespoons rapeseed oil
  • 2 teaspoons cumin seeds
  • ½ to ¾ teaspoon garam masala
  • 1 onion, sliced
  • 2 cloves garlic, thinly sliced
  • ½ teaspoon red chilli flakes
  • ½ teaspoon salt
  • 2cm fresh root ginger, grated
  • 500g sweet potatoes, peeled and roughly chopped
  • 400g tinned diced tomato
  • 150ml water (you may need a little more)
  • 350g large raw prawns
  • 1 lime, juice only
  • 3 tablespoons natural yoghurt
  • Basmati rice, to serve
  • Coriander leaves, to serve (optional)

Method

Catherine says: "I keep the sweet potato really chunky and it's fabulous with the ginger and prawns, a very filling and comforting dinner and yet glam as well for friends to enjoy during the weekend"

  1. Heat a large saucepan over a medium heat and add the oil. Add the cumin seeds and garam masala and lightly cook for about 1 minute, stirring all the time.
  2. Lower the heat, add the onion and leave to sauté until lightly golden. This will take about 4 to 5 minutes and then add the garlic and cook for 1 minute.
  3. Stir in the chilli flakes, salt and root ginger, sweet potatoes, tomatoes and half of the water. Increase the heat, stir well and bring the curry to the boil, reduce the heat and let it simmer slowly for 8 minutes.
  4. Check that the sweet potato chunks are just about cooked, then add the rest of the water and leave to simmer for a further 6 to 7 minutes before adding in the prawns.
  5. Simmer for about 3 minutes or until the prawns are pink and cooked.
  6. Remove from the heat and stir in the lime juice and natural yoghurt. Serve with basmati rice and sprinkle some coriander, if you are using it, over the top.

Top Tip:

Spice it up!

"I’m adding another element to my health journey this week – spices! They’re not only great for creating layers of flavour to a dish, but many also speed up your metabolism, perfect at this sluggish time of year. One thing to bear in mind when stocking up on spices is that they really don’t have a long shelf life – 4 to 5 months maximum, so buy small amounts often. Spices aren’t just for savoury dishes; for example, I add a little crushed cardamom to my coffee or I’ll sprinkle a mix of honey and ground cumin and cinnamon over roasted plums and pears or add nutmeg and a sprinkle of allspice to a toffee sauce. Try a half teaspooon of cayenne pepper in your brownies or add a tip of paprika to a cup of popcorn with a little salt and some lime zest for a fancy movie night in!"