Ingredients
- 1 teaspoon olive oil
- 120 grams brown onion (finely chopped, 1/2 onion)
- 2 tablespoon all-purpose flour (wholemeal plain flour or gluten-free flour)
- 3/4 teaspoon curry powder (or gluten-free curry powder)
- 125 ml 1% milk (1/2 cup low-fat)
- 50 ml water (1/4 cup)
- 1 tablespoon tomato sauce (salt-reduced)
- 1 teaspoon brown sugar
- 125 grams shrimp (frozen peeled green prawns)
- Red capsicum (1/2 pepper, finely chopped)
- 50 grams string beans (trimmed and thinly sliced)
- 1 carrot, small (peeled and finely chopped)
- 50 grams cooked rice (SunRice Low GI Steamed White Rice, 1/3 cup)
- Coriander leaves, to serve (optional)
How to Make
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Step 1: 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.
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Step 2: 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.
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Step 3: 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.
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Step 4: Transfer rice mixture to a shallow serving bowl and spoon over prawns and sauce and top with coriander, if using, and serve.
We hope you enjoy this recipe!
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