Ingredients:

  • 1 tablespoon sunflower oil
  • 3 spring onions, finely sliced
  • 2 garlic cloves, crushed
  • 15 grams ginger, grated
  • 2 teaspoons garam masala
  • 1½ teaspoons medium curry powder
  • 600 ml low-salt chicken stock
  • 500 grams new potatoes, cut into bite-size pieces
  • 200 grams frozen sweetcorn
  • 300 grams prawns, defrosted if frozen
  • 200 ml milk
  • Small handful of coriander, finely chopped
  • 1 lime, cut into wedges
  • Crusty bread for serving

Instructions:

  1. In a medium saucepan, heat sunflower oil over medium heat.
  2. Add finely sliced spring onions, crushed garlic, and grated ginger; cook for 2-3 minutes until fragrant.
  3. Stir in garam masala and curry powder, cooking for an additional minute until aromatic.
  4. Pour in the low-salt chicken stock and add the bite-size new potatoes. Bring to a boil, then reduce heat and simmer for 12-14 minutes until potatoes are almost tender.
  5. Add frozen sweetcorn and prawns; stir well. Pour in milk and cook for an additional 2-4 minutes until prawns are cooked through.
  6. Season to taste, sprinkle with chopped coriander, and serve immediately with lime wedges and crusty bread on the side.