Last weekend, we visited the Winter Farmer’s Market at the Nat Bailey Stadium.  We weren’t expecting much because of the word “winter” just doesn’t quite go well with “farmer’s market”.  But, we were quite impressed with the selection of products at the market!  In fact, I think there were more booths at this market than the summer Kitsilano market we frequent.

One of the products we picked up was the spicy curry powder made by Trudy Ann.  I can’t remember how I started following her on Facebook, but I started noticing her products a few weeks ago because of Facebook.  She started out selling her own mix of Chai tea, and I’m a complete sucker for a good, spicy Chai.  But when we visited her booth, what got my mouth watering was the smell of the spicy curry powder she made.  So we bought a big jar of it.  Her website provides a chicken curry recipe for how to use the curry powder, but I changed it up a bit to use prawns and green beans.  It was very spicy, but oh so flavorful!  Also, since we’re on the South Beach diet Phase 2, we used light coconut milk rather than the regular fat variety, and I served the curry over cooked cauliflower rather than rice.

Prawn and Green Bean Curry

Ingredients

• 20 prawns, shelled and devined
• 3 bay leaves
• 3 cardamom pods
• 1 medium red onion, chopped
• green beans, cut into bite length
• 2 tablespoons garlic
• 1 1/2 teaspoon ginger
• 1 large tomato, finely chopped
• 1 teaspoon cumin seeds
• 2 Teaspoons Trudy Ann’s Curry Powder
• 1/2 can of light Coconut milk + 1 cup water
• 1/2 cup Cilantro leaves, chopped
• 1 1/2 tsp of salt

 Method

• Heat oil, make sure it is hot and add the bay leaves, cardamom pods and cumin seeds- fry about 20 seconds,
• Add diced onion and green bean and fry until onion is golden brown
• Add the ginger and garlic and fry for about a minute
• Add the tomatoes, the curry powder and fry for about 3 minutes. Add prawns and mix it really well with the masala.
• Add about a cup of water and keep the heat on medium until the prawn starts to curl up
• Add the coconut milk  or cream and let this cook on low, covering the pot, until the curry gets thick and the prawns are fully cooked
• Add salt to taste