These Vegan king prawns unfortunately contain whey but I can’t see why-Still very good for those who are weening onto a vegan diet!
From Madhur Jaffrey’s Illustrated Indian Cookery (a cookbook with the powerful accolade of having heavily stained pages) My own cook book looks similar.
2 med zucchini
1/2 teaspoon salt
vegetable oil (groundnut is good)
3 cloves garlic
1/2 packet coriander
1 green chili
1/2 teaspoon turmeric
1 heaped teaspoon cumin
1/4 teaspoon cayenne
3 tin chopped tomatoes or fresh I used fresh plus water
2 inches ginger
1 tablespoon lemon
1 Cut courgettes lengthwise into 4 then each strip across into 3, chop coriander, grate ginger, measure spices
2 Heat a 20cm pool of oil in medium high heat, crush garlic into pan and fry gently until golden brown- I added my veggie King prawns to marinate the flavour into the prawn.
3 Add all other ingredients to pan except prawns and coriander bring to simmer
4 Add prawns and coriander simmer for 3 minutes, turn up heat and boil away a little of the liquid so that the sauce is thick
5 I added coconut milk to make more creamy and Kaffir lime leaves, I left out the lemon as it was a hot day.
6 Serve on a bed of white basmati rice with a glass of chilled white Rioja and a little spoon of lime pickle on the side