350 g mix of chantenay carrots,baby corn,fine beans & sugar snaps.
2-3 tomatoes (optional)
200 g tiger prawns
2 small onions
2 garlic gloves
bit of ginger
2 tbsp tomato puree
1-2 tbsp curry powder
1 chicken stock cube
200 ml milk or fresh cream
2 tbsp sour cream or natural yogurt
Brown the cubed potatoes on large pan in butter or oil whatever you like most.
Add chopped onions,garlic,bit of grated ginger, & whole baby vegetables.
When the vegetables are cooked, add the stock cube ,tomato puree & milk.Stir and simmer gently for 5 minutes. Now add the tomatoes, the yogurt or sour cream & curry powder. Stir gently to mix well.
Finally scatter on top the sugar snaps & prawns.
Bring to the boil and simmer gently for 2-3 minutes.
Let the sugars naps stay fresh & crisp,that the way the get to be the sweetest..
Season if needed.
Garnish with fresh coriander.
How to make curry video here
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