Prawn and Spinach Curry
-
Prep Time
10 MINS
-
Cook Time
28 MINS
- KCals 146
- Carbs 13G
Ingredients
- 400 g frozen raw peeled prawns defrosted and drained
- 1 large onion peeled and chopped
- 1 medium green pepper deseeded and chopped
- 1 medium red pepper deseeded and chopped
- 2 cm piece root ginger peeled and finely chopped
- 3 cloves garlic peeled and crushed
- 1 small red chilli deseeded and finely chopped
- 2 tsp mild curry powder
- 400 ml dairy-free coconut milk alternative
- 200 g cherry tomatoes halved
- 100 g fresh baby spinach leaves
- salt and black pepper to taste
- low-calorie cooking spray
Instructions
-
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.