Prawn Curry

  • 500g uncooked prawns
  • 1 Tbs coconut oil
  • 2 cloves garlic, crushed
  • 1 Tbs fresh ginger, grated
  • 1 chilli, diced
  • 1 tsp turmeric
  • 1 tsp cumin
  • Pinch of cinnamon
  • Pinch of cardamom
  • 3 Tbs water
  • 4 Tbs (60g) plain yoghurt
  • Juice of ½ a fresh lime
  • Fresh coriander

Shell and devein prawns leaving the tails intact. Heat oil and spices (except coriander) until aromatic, add in prawns and cook until they have just changed colour. Add in water, yoghurt and lime and mix until combined.

Add oil to a heated pan and cook scallops until browned on both sides and cooked as desired. Divide the lettuce, onion and goats cheese onto 2 plates, add the cooked scallops. Combine lemon juice, yoghurt, mustard and garlic together and drizzle over the salads.

Each serving:
Protein: 30g
Carbohydrate: 1.3g
Oil: 7.5ml