Dale Pinnock serves up a tasty prawn curry with goji berries on This Morning.<\/p>\n
The ingredients are: 1 red onion, finely chopped, 1 fresh chilli, finely chopped, 2cm piece of fresh ginger, peeled and finely chopped, 4 cloves of garlic, finely chopped, 2 medium sweet potatoes, diced, skins left on, 2 handfuls of goji berries, 1 punnet of fresh shiitake mushrooms, sliced and 500ml vegetable stock, 500g cooked tiger prawns or approximately 2 packets, 1 tbsp olive oil, a handful of baby spinach per person, \u00bc tsp ground cumin and Cooked brown basmati rice to serve and a handful fresh coriander, chopped.<\/p>\n
Saute the onion, chilli, ginger, and garlic in a little olive oil along with a good pinch of sea salt, until the onion has softened.<\/p>\n
Add the diced sweet potatoes, goji berries, and shiitake mushrooms. Cover with stock and simmer until the sweet potato softens.<\/p>\n
Blend into a thick vibrant soup and serve.<\/p>\n
Saute the prawns in a little olive oil until warmed through approximately 2-3 minutes then ladle the soup mix onto the prawns and add the ground cumin and stir through.<\/p>\n
Add the spinach and allow it to wilt in the sauce. Stir together until combined.<\/p>\n
Serve the prawn curry with the rice and sprinkle over the chopped coriander to serve.<\/p>\n