Spiced tomato prawns

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Spiced tomato prawns
Serves 4
4 tbsp olive oil
600g butternut squash, cut into 2cm cubes
2 red onions, sliced
1 yellow pepper, sliced
4 garlic cloves, finely chopped
1 tsp chilli flakes
2 tsp ground cumin
4 tbsp tomato purée
50g cherry tomatoes, halved
Salt and black pepper
100ml chicken or vegetable stock
400g raw king prawns
handful of Fresh coriander, finely chopped

To serve
Crusty bread
  1. In a large frying pan, heat half of the oil over a medium-high heat. Add the squash and cook for 10-12 minutes until golden. Add two tablespoons of water and cover with a lid or foil. Reduce the heat to low and cook for 10 minutes until soft. Transfer the squash to a plate.
  2. Heat the remaining oil over a medium heat. Add the onions and pepper and cook for 8-10 minutes.
  3. Add the garlic, chilli flakes, cumin, tomato purée and tomatoes. Season well, then pour in the stock. Increase the heat and cook for 5-6 minutes until the tomatoes have broken down.
  4. Add the prawns and cook for 4-5 minutes, stirring often, until cooked through.
  5. Mix in the butternut squash and coriander and serve with crusty bread. 

Per serving: 379kcals, 16.8g fat (2.7g saturated), 29.1g carbs (6g sugars), 31.3g protein, 4.9g fibre, 0.265g sodium