Prawn and Spinach Curry
Sometimes you need curry in a hurry. This aromatic recipe isn’t just quick, it’s also jam-packed with flavour and surprisingly low in calories. We’ve added juicy prawns and stirred in lots of colourful veg, so it’ll leave you feeling fuller for longer. We like it best with fluffy basmati rice because it soaks up the sauce – trust us, you don’t want to miss a drop!
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For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
You don’t need to wait too long for our fragrant Prawn and Spinach Curry to go from pan to plate. Once the veg is chopped and the sauce is simmering, your prawns will only need a few minutes in the pan before they’re piping hot.
The key with prawns is not to overcook them; if they’re in the pan too long, they can take on a rubbery texture (and nobody wants that!). To make this one eye-catching and filling, we’ve added lots of colourful veg to the pot, including fibre-filled spinach leaves and juicy tomatoes.
We think this one’s best served with a portion of basmati rice, because the fluffy grains will soak up every last drop of sauce like a dream. The versatile flavours in our thick, rich sauce would work really well over a bed of Creamy Mashed Potatoes too.
What diets is this Prawn and Spinach Curry suitable for?
This Prawn and Spinach Curry recipe is suitable for dairy-free and gluten-free diets.
Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.
Do you need any special ingredients to make Prawn and Spinach Curry?
We’ve used dairy-free coconut milk alternative to make our sauce thick and creamy for fewer calories.
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Spray a large deep frying pan with low-calorie spray and place over a medium heat.
Add the onion and peppers and fry for 10-15 minutes, stirring, until the onion is golden and the peppers are softening.
Add the ginger, garlic, red chilli and curry powder, stir and cook for 1-2 minutes.
Add the dairy-free coconut milk alternative and stir, then simmer, uncovered, over a low heat for 4-5 minutes.
Add the drained prawns and cherry tomatoes and gently stir in.
Simmer, uncovered, for 4-5 minutes until the prawns are just cooked, taking care not to overcook them.
Stir in the spinach and immediately remove from the heat. The heat in the curry will make the spinach wilt and soften, so take care not to overcook the spinach. Season to taste.
Serve with basmati rice or an accompaniment of your choice.
What could I serve with this Prawn and Spinach Curry?
You can serve this aromatic curry with a fluffy portion of plain basmati rice, or liven things up a bit with a lightly-spiced side dish:
How do you know when Prawn and Spinach Curry is cooked?
You’ll need to cook this Prawn and Spinach Curry for around 20 minutes in total. After your sauce ingredients have simmered, add the prawns towards the end of cooking. They don’t need long in the pan, and you’ll want to be careful not to overcook them (no one wants rubbery prawns!). They should be cooked through after 4-5 minutes.
Here in the UK, the standard advice is to cook food until it has reached 70°C and maintained that temperature for 2 minutes. This is to keep you and your family safe.
How long can you keep Prawn and Spinach Curry in the fridge?
This recipe should be eaten immediately after serving. As there is seafood in this recipe, it isn’t safe to reheat (you can always refer to NHS guidelines if you’re unsure).
Can I freeze Prawn and Spinach Curry?
This recipe isn’t suitable for freezing.
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Prawn and Spinach Curry
Sometimes you need curry in a hurry. Our aromatic Prawn and Spinach Curry is quick, low in calories and jam-packed with flavour!
- KCals 146
- Carbs 13G
- Spray a large deep frying pan with low-calorie spray and place over a medium heat.
- Add the onion and peppers and fry for 10-15 minutes, stirring, until the onion is golden and the peppers are softening.
- Add the ginger, garlic, red chilli and curry powder, stir and cook for 1-2 minutes.
- Add the dairy-free coconut milk alternative and stir, then simmer, uncovered, over a low heat for 4-5 minutes.
- Add the drained prawns and cherry tomatoes and gently stir in.
- Simmer, uncovered, for 4-5 minutes until the prawns are just cooked, taking care not to overcook them.
- Stir in the spinach and immediately remove from the heat. The heat in the curry will make the spinach wilt and soften, so take care not to overcook the spinach. Season to taste.
- Serve with basmati rice or an accompaniment of your choice.
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