A prawn winner

Here’s the perfect, warming and healthy dish for hungry January mouths 

We love prawns and sweet potato at Brum Towers and this awesome recipe for Chermoula Prawn Curry with Sweet Potato Chunks only takes 20 minutes to make, is heart-warming and healthy – in short, a perfect January dish. For a vegetarian or vegan alternative, just swap the prawns with your favourite protein alternative.

INGREDIENTS – Serves two

  • • 300g sweet potatoes
  • • 120g king prawns
  • • 350g green beans
  • • 30g flat leaf parsley
  • • 1 tsp Chermoula spice blend*
  • • 1 carton of finely chopped tomatoes
  • • 2 garlic cloves, chopped garlic
  • • 80g spinach
  • • ½ vegetable stock pot

*consists of: 

• 2 tbsp ground cumin

• 1 tbsp. ground coriander

• 1-1/2 tsp chili powder

• 1-1/2 tsp sweet paprika

• 1 tsp ground cinnamon

• 3/4 tsp ground allspice

• 3/4 tsp ground ginger

• 1/2 tsp cayenne

• 1/2 tsp turmeric


First, peel and dice the sweet potatoes and place on a baking tray with a drizzle of oil, season with salt and pepper and then roast in the oven at 180 degrees for 30 minutes, turning halfway through. Next, chop the green beans and then fry them with a drizzle of oil and the Chermoula spice for two minutes. Add in the chopped tomatoes, garlic and stock. Simmer on a medium heat for three minutes. Add the prawns and spinach and cook for another four minutes. Meanwhile, roughly chop the parsley.

Dish up the Chermoula prawns with the roasted sweet potato and sprinkle the parsley to serve!