July 30, 2016
Dinner, Lunch, Main Dish,
Curries, Shellfish, Shrimp, Rice, White Rice, Vegetables, Carrot, Easy/Beginner Cooking, Quick Meals, Small Batch Cooking, Weeknight Meals, Stove Top, Diabetic, Gluten-Free, Low Fat more
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"From Better Homes and Gardens Australian Diabetic Living and as it is a 1 serve dish and the type of dish that I enjoy I thought I would save it here for those nights when the DH is on night shift."
Heat half the oil in a small saucepan over a medium heat and add onion and cook, stirring occasionally for 5 to 6 minutes or until onion softens and then add flour and curry powder and cook, stirring, for 1 minutes.
Remove pan from the heat and stir in milk and water and then stir in tomato sauce and sugar and return pan to heat and cook, stirring, over a medium heat for 2 to 3 minutes or until sauce thickens and then add prawns, and cook stirring occasionally for 2 to 3 minutes or until just cooked through.
Meanwhile heat remaining oil in a small non-stick frying pan over a medium heat and add capsicum, bean and carrot and cook, stirring occasionally, for 4 to 5 minutes or until vegetables begins to soften and then add rice and cook, stirring for 1 to 2 minutes or until heated through.
Transfer rice mixture to a shallow serving bowl and spoon over prawns and sauce and top with coriander, if using, and serve.
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