- Whizz all the ingredients for the spice blend in a food processor until it’s a smooth paste. Fry the paste in a non-stick pan for a few mins until fragrant. Add the onions, stir into the spices and cook gently for a further 4-5 mins until tender.
- Add the stock along with the beans, peas and sweetcorn and simmer for another 5 mins. Add the prawns and cook for a couple of mins until they turn pink, then stir in the Yeogurt.
- Serve the curry in bowls with the veg piledhigh. Top with the spring onion, corianderand a squeeze of lime.
Recipe kindly provided by Yeo Valley