Ingredients to serve four
Tomato chickpea curry
Vegetable oil for pan frying
1 large carrot diced
1 brown onion peeled and diced
2 cloves garlic peeled and chopped
1 red chilli chopped
800g crushed tomatoes (tinned is fine)
1 x 400g tin chickpeas drained and rinsed
½ teaspoon ground ginger
½ teaspoon ground chilli powder
1 teaspoon ground cumin
1 teaspoon ground coriander
¼ bunch fresh coriander chopped
Salt and pepper to taste
This can be made and stored for up to 6 weeks in an air tight container for further use, this is more than you will need for this recipe.
½ cup sweet paprika
¼ cup hot paprika
½ cup ground cumin
½ cup ground coriander
1 cup garlic salt
1 heaped table spoon ground cinnamon
1 tablespoon turmeric ground
24 green prawns tail on
8 bamboo skewers soaked in water
Lemon, cashews and fresh coriander for serving
This is a dish that can be served either standing or sitting down, whether it’s a dinner around the table or it’s a get together around the family BBQ.
Let’s not forget that autumn is here and the chilly nights may creep in soon, so let’s get around the barbie while we can.
For the curry, heat some oil in a heavy saucepan and fry off carrots, onion, chilli and garlic until just coloured. Then add dry spices and stir thoroughly. Add crushed tomatoes, chickpeas and fresh coriander, then add salt and pepper.
Turn the heat down and cook for approximately 20-30 minutes.
To make the Moroccan spice, just place all the dry ingredients into a mixing bowl and blend well, place in an airtight container.
Place three prawn tails on each bamboo skewer and sprinkle each skewer generously with spice. Heat BBQ or pan, add a little oil and cook each skewer through: three minutes each side should be plenty.
Arrange a plate with two bowls, then fill one with a serve of curry and the other with two prawn skewers.
Sprinkle a few cashews around the plate, add some fresh coriander to the curry and some fresh lemon for the prawns, and you’re away!