More ginger please!

I feel like I’m neglecting my blog recently; slowing drowning in Uni work, my weight loss journey, and life.ย But I feel like in 2016, when I wave goodbye to half my deadlines, I don’t have the pressure of a holiday ruling my life, and I just generally have more time, I will be able to get back into my blogging routine. Anyway, let’s talk curry.

My favourite thing about this time of year is ginger. In cakes, biscuits, cheesecake, curries, stir-fries, soups, and even cocktails. Gimme gimme gimme.ย And, as well as tasting bloody marvelous, it’s really really good for you – winning!

So, I wanted to share two of my favourite prawn curry recipes loaded with ginger, with the perfect balance of protein, fats and carbs.

Chickpea, Sweet Potato and Prawn Curry

I love love love this curry. It’s a new one for me (making it anyway), but I will be making this again and again. It’s super easy, and you don’t have to rush out and get any fancy ingredients – making it a really cheap yet delicious recipe!

Ooooh just look at it bubbling away!


The three key flavours of this curry are cumin, tomato and ginger. And if you’re eating it throughout the week, these flavours will only intensify and cuddle your taste buds lovingly.

Chickpea, Sweet Potato and Prawn Curry

  • Servings: 4
  • Difficulty: Easy
  • Print


  • 1 tbsp cumin seeds
  • 1 medium onion, sliced
  • 2 cloves of garlic, diced finely
  • 50g fresh ginger, grated
  • chili flakes to taste
  • 400g tin of chickpeas
  • 400g tin of chopped tomatoes
  • 700g sweet potatoes (this was 4 sweet potatoes for me), peeled and cubed
  • 300g prawns, cooked


  • Heat a large pan on a medium flame, and add someย Fry Light / oil
  • Add the cumin and fry until aromatic – around 2 minutes
  • Add the onion to the pan and continue to cook for a further 5 minutes, or until it softens and goes translucent
  • Once translucent, add the garlic, ginger and chili to the pan and stir so all the ingredients are combined thoroughly
  • Lower the heat to a low-medium flame and add the chickpeas (drained), tomatoes and sweet potato. I personally like a mixture of big and little chunks of sweet potato, but you can cube it however you prefer
  • Add a little bit of water so all the ingredients are just covered – you can add more during the cooking process if needed – and give it a good stir
  • Change to a low flame and let the curry simmer for around 35 minutes. Add the prawns (I also added two handfuls of peas, and spinach would be great too) and allow to simmer for a further 5 minutes
  • When ready, the prawns will be warmed all the way through, the sweet potato should be soft, and the sauce will be thick and fragrant. NOW EAT IT YEY

How easy is that?!


I tend to eat all my curries as they are, without rice or naan etc., so I can keep the carbs down, but nothing beats sticky brown rice to soak up the sauce.

Nutritional values per serving (without any added extras):

  • 240 calories
  • 2g fat
  • 37g carbs
  • 15g protein

Prawn Thai Green Curry

Surprise, surprise, another recipe for a Thai Green Curry.

I used Tesco’sย Thai Green Curry paste, medium heat in this recipe, but quite often I will make my own so I can be sure it will pack a punch of my favourite flavours i.e. ginger!

I have to be careful when I make this, because once I make one, I make seven more. I’m addicted to Thai Green Curries – honestly. I think if I had to decide which to give up forever, between Thai Green Curry and chocolate, I would give up chocolate. Yeah.


Prawn Thai Green Curry

  • Servings: 4
  • Difficulty: Easy
  • Print


  • 1 small onion, slices
  • 2 cloves of garlic, diced finely
  • 1 tbsp of fresh ginger, grated
  • 3-5 tbsp curry paste
  • 400ml light coconut milk
  • Baby Corn
  • Mangetout
  • Broccoli
  • Peas
  • Mushrooms
  • Peppers
  • 180g prawns
  • Handful of coriander, roughly chopped


  • Place a large frying pan over a medium flame and add Fry Light / oil
  • First, fry the onion for around 5 minutes until soft and fragrant and then add the garlic and ginger and fry for a further 2 minute
  • To the garlic and onion, add the curry paste and coconut milk stir until the paste is thoroughly mixed into the milk
  • Bring this to the boil and then add the veg. Once the veg is all added, lower the heat and allow the curry to simmer for around 10 minutes; stirring occasionally to ensure even distribution of this blooming gorgeous flavour
  • Once thickened, add the prawns and coriander and cook for a further 5 minutes. SERVED AND INHALE

I’m trying to think of how else I can sell this to you. Just make it, please. Amazing.

Nutritional value per serving:

  • 257 calories
  • 9g fat
  • 29g carbs
  • 15g protein

Yey – can’t wait to hear what you think about these!


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