Vic's Indian-inspired curry naan bowl
10
Points®
Total time: 1 hr • Prep: 30 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Recipe from Weight-loss Success Cookbook. Recipe by WW Ambassador Vic. This dish is what food dreams are made of. You can eat everything, including the naan bowl, which is filled with a fragrant curry of prawns, pineapple, mango and coconut.
Ingredients
Ground turmeric
1 tsp
Ground coriander
1 tsp
Garam masala
1 tsp
Ground cayenne pepper
¼ tsp
Brown onion
1 medium, thinly sliced
Minced garlic
2 tsp
Ginger paste
2 tsp
Kaffir lime leaves
2 individual, finely shredded
Light canned coconut milk
1 cup(s), (250ml)
Almond meal
¼ cup(s), (30g)
99% fat-free, plain Greek yoghurt, unsweetened
100 g
Raw peeled prawns
600 g, (weighed peeled)
Mango
1 medium, cut into 3cm pieces
Canned pineapple in natural juice, drained
4 slice(s), (4 x slices), cut into 3cm pieces
Fresh coriander
¼ cup(s), leaves
Lime(s)
1 medium, cut into wedges, to serve
Oil spray
2 x 3 second spray(s)
White self-raising flour
1¼ cup(s), (185g)
99% fat-free, plain Greek yoghurt, unsweetened
⅔ cup(s), (160g)
Garlic powder or flakes
2 tsp
Instructions
1
To make spice mix, combine all ingredients in a bowl.
2
To make curry, lightly spray a large saucepan with oil and heat over medium heat. Cook onion, stirring, for 3–5 minutes or until soft. Add garlic, ginger, lime leaves and spice mix and cook, stirring, for 1 minute or until fragrant. Add coconut milk and almond meal and bring to the boil. Reduce heat and simmer for 8–10 minutes until thickened.
3
Meanwhile, to make naan bowls, mix all ingredients in a medium bowl to form a dough. Divide dough into 4 even portions. Roll out each portion into a 17 cm round on a lightly floured surface. Lightly spray a grill pan with oil and heat over medium–high heat. Cook 1 naan bread for 2 minutes each side or until charred and golden. Transfer naan bread to a high-sided bowl and press down to form a bowl shape. Once naan bread is set in the bowl shape, remove and set aside. Repeat with remaining naan breads.
4
Add yoghurt, prawns, mango and pineapple to curry. Simmer for 5 minutes, stirring, until prawns are cooked. Season with salt and pepper.
5
Serve curry in naan bowls, sprinkled with coriander and with lime wedges on the side.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.