Prawn korma

Superb subtle flavours of coconut cream and spices have been balanced with the inspiringly spectacular colour of this sauce. The prawns can be swapped for any delicate fish or vegetables.

Serves: 4

What you need:

• 1 tbsp vegetable oil
• 2 pods green cardamom, remove the seeds and discard the skin
• ½ tsp crushed black peppers
• 20 medium size raw prawns, peeled, cleaned and washed
• 16 asparagus spears cut into 4cm batons
• 20 baby carrots, peeled and parboiled
• 150ml Seeds of Change Korma sauce
• 100ml warm water
• 4 coriander sprigs for garnish

What you do:

1. Heat oil, sauté cardamom seeds and crushed black pepper for one minute and add prawns, asparagus and carrots.
2. Sauté for 2 minutes and then add sauce and simmer until prawns are cooked.
3. Adjust the consistency of the sauce by diluting with warm water. Garnish with coriander sprigs and serve hot, with steamed rice.

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