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Curried bulgur wheat with king prawns

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Ingredients

Adjust Servings:
500ml chicken stock
125g bulgur wheat
1 tbsp tandoori curry powder
1/2 tsp ground cumin
2 spring onions, trimmed and finely sliced
1/4 cucumber, seeded removed and finely diced
2 salad tomatoes, diced
1 orange pepper, deseeded and finely diced
1 avocado, stoned and finely diced
1 lemon, 1/2 juiced, 1/2 cut into wedges, for garnish
1/2 tbsp avocado oil
1 x 180g pack raw king prawns
1/2 tsp nigella seeds
TO SERVE
2 tsp mango chutney (I use Geeta)
Fresh coriander, leaves only, finely chopped

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Curried bulgur wheat with king prawns

This is one of my go-to lunch dishes before a workout. It's basically a riff on a tabbouleh which has been pimped up with Indian spices and healthy fats from the avocado. Prawns are one of the leanest proteins you can include, plus they don't sit too heavy.

Features:
  • Spicy
Cuisine:
  • 30 Mins
  • Serves 2
  • Easy

Ingredients

  • TO SERVE

Directions

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  1. Add the chicken stock to a small saucepan and bring to the boil. Stir in the bulgur wheat, tandoori curry powder and ground cumin and cover with a lid. Leave to simmer for 15 minutes, then remove from the heat. Drain off any excess water and leave to stand for 10 minutes.

  2. When the bulgur wheat is ready, fluff the grains with a fork and stir in the spring onions (reserving the tops for garnish), cucumber, tomatoes, orange pepper, avocado and plenty of seasoning. Squeeze in the lemon juice to taste and set aside.

  3. Heat the avocado oil in a small frying pan over a medium-high heat and add the prawns and nigella seeds. Stir-fry for 3-4 minutes until the prawns are pink on the outside and opaque in the middle.

  4. Fold the prawns through the bulgur salad and divide between bowls. Garnish with the reserved spring onions and a scattering of fresh coriander. Top with a dollop of mango chutney and serve with lemon wedges on the side.

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