When I left work today, I wasn’t sure what to cook for dinner. For inspiration, I dropped by my local grocery store and looked at what was on offer. Below is the result of my grocery trip….
- 7-9 King Prawns per person
- 1/2 Clove of Garlic (I like Garlic a lot), finely cut and divided
- 1/2 Onion (red is sweeter than white) , coarsely cut
- 1/4 Red & Green Bell Pepper per person, cut in slices
- 1/4 Broccoli, cut in florets
- 1/2 Cup Spring Onion, sliced coarsely
- 1/4 Cup Quinoa & Bulgur Wheat per person
- Sesame and coconut oil to cook
- Pepper, Salt, Curry
Prepare your veggies for stir frying – clean, wash, cut, dice, slice where needed, and as finely or coarsely as you prefer.
Rinse your quinoa with cold water, and poor in a pan. Add water as per instructions on the box, but usually twice the amount of quinoa and bulgur wheat should be sufficient. Season with salt. Bring to the boil, and once there, lower the heat and leave to simmer. Check if cooked. Usually this takes till most if not all of the water is absorbed (approx. 10-12 minutes)
Wash and peel your prawns – if you’re not sure how to, check Gordon Ramsay’s instructions here
Heat some of your coconut oil in a large frying pan, and add a splash of sesame oil for extra flavour. Fry the bell peppers, onion, garlic, spring onion and broccoli florets till Al dente. Don’t forget to season with pepper and salt.
Take another pan for the prawns. Heat up some more coconut oil, and season the oil with the curry powder and garlic. When boiling hot, add the prawns and season with pepper and salt. The heat of the oil and the pan will seal in a lot of the natural moist of the prawns, leaving them jam-packed with flavour. When half cooked, flip the prawns over and repeat the seasoning.
Mix the quinoa, bulgur wheat and veggies together, and keep hot while the prawns are cooking.
Plate the mix of quinoa, bulgur wheat and veggies with the curried prawns and serve piping hot. Bon appetit!