Recipe from The Vital Nutrition Cookbook.

Ingredients (serves 2)

  • 500g prawns (fresh or frozen)
  • Juice of 1 lemon
  • 1 tin coconut milk
  • Generous handful of fresh coriander
  • 1 dsp coconut oil
  • 1 onion, grated
  • 2-3 garlic cloves, chopped
  • 1 tsp root ginger, peeled and grated
  • ½ tsp turmeric
  • 6 cardamom pods, crushed
  • 1 red chilli, finely chopped
  • 1 cinnamon stick
  • 1 red pepper, chopped
  • 1 green pepper, chopped
  • ½ head of broccoli, chopped into small florets
  • Sea salt

Serve with brown basmati rice or quinoa.


  1. Put the prawns in a non-metallic dish, add the lemon juice and allow to marinate.
  2. Blitz the coconut milk and coriander in a blender or food processor.
  3. Heat the coconut oil in a heavy based pan and add the onion and garlic. Cook until translucent.
  4. Add the ginger, turmeric, cardamom, chilli and cinnamon stick. Cook for a further 2 minutes, stirring continuously.
  5. Add the peppers and broccoli and cook for 2-3 minutes before adding the prawns and stir-frying until cooked.
  6. Stir the coconut mix into the prawns and vegetables and gently simmer for 3-4 minutes.
  7. Serve with brown basmati rice or quinoa.