READY FOR SOME NEW FLAVORS?
This recipe isn’t likely to resemble the typical curry you are used to, and that’s a good thing!
I love curries, stews, and most dishes cooked in a pot of delicious gravy… maybe its the slurp effect or maybe its the warm feeling it gives me, either way, I love preparing and eating them!
Most curry dishes have a robust and savory flavor, but this curry is a little different. it starts off with a mild sweetness from the coconut milk, cinnamon and cardamom, and finishes with a lovely spice that hits the back of your throat from the chili and ginger.
This curry will definitely tick all your flavor boxes and leave you feeling warm and satisfied.
If you aren’t fond of prawns, you sub with your favorite vegetables. Zucchini, sweet potato, beans, okra, and carrot all work well from my experience.
Curry is typically meant to be served over rice but if you are going grain-free or doing a Whole30, sub with cauliflower rice or simply enjoy this solo as an Indian stew.