Luke loves Caribbean flavours so I have been endeavoring to add a few recipes to me repertoire. My first Slimming World attempt was Cajun Salmon with Rice and Peas which went down well so when I found a Levi Roots cook book in my local Oxfam bookshop I thought I would see if I could cook Luke a treat.
This recipe is based on Levi Roots Recipe Hot Hot prawn and Potato curry, I have taken out the oil, changed the prep slightly and increased the speed food in it. I served it with a spicy salsa that worked really well. Levi Roots original recipe can be found in his BBC book; Caribbean food made Easy with Levi Roots, it’s a good book I can recommend it’s easy to follow tasty recipes.
Marks out of ten from Luke = 7.8
super free foods = 5
speed foods = 6
syns on extra easy= 0*
Skinny Caribbean Hot Prawn Curry with Tropical Salsa.
Ingredients serves 2 or 4 if served with rice
– 6 potatoes peeled and cubed (waxy potatoes will keep their shape better)
– 1 onion sliced
– 2 peppers (I used a mix of colours; red, ‘gold’ and green to amuse Luke)
-3 carrots sliced (if you slice them diagonally they will cook quicker)
– 1 tin of tomatoes
– 250grams of cooked king prawns
– 3 cloves of garlic finely chopped
– thumb of ginger grated
– 1 scotch bonnet chili, flesh finely chopped using as many of the seeds as you like.
– all purpose seasoning, ground cinnamon and 4/5 cracked allspice berries (pimento)
Put the diced potatoes in a pan of cold water, bring to the boil and cook for 10 minutes. Meanwhile slowly cook your onions, garlic, ginger and chili in a couple of squirts of spray light. once the onions are soft but not brown add the peppers and carrots along with 2tbsp of all purpose seasoning. Cook long enough for the veg to soften. drain the potatoes and add to the curry along with the tin tomatoes and allspice and 2 tsp cinnamon. Cook on a medium heat until the sauce has thickened and the potatoes are fully cooked. Add the prawns and cook for a further 2 minutes until the prawns are heated through. Season with salt and pepper if needed.
– bunch of coriander, chopped
– 1 sprig of tarragon, chopped
– 6 basil leaves, chopped
– 1/2 onion finely sliced
– 2 handfuls of chopped fresh pineapple
– juice of one lime
– a sprinkle of chili flakes
combine all the ingredients in a bowl and toss, serve pilled up on top of your curry, the big chunks of pineapple will help sooth the heat of the curry.
* Although I make every effort to correctly work out syns values, please be aware that syn values may vary depending where you buy certain items and that being human I do make mistakes. If using my recipes please double check the syn value for yourself, I would hate a mistake to sabotage anyone’s weight loss.