You can make this quick prawn curry recipe with ingredients mostly found in the storecupboard. Serve with rice, a sprinkle of coriander and yogurt for a tasty midweek meal.
Prefer something with Thai flavours? Our prawn red curry with coconut rice is just as quick as this one, ready in 20 minutes.
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Ingredients
- 1 red onion
- 1 tbsp olive oil
- 1 garlic clove
- 1 tsp garam masala
- 1 tsp ground coriander
- ½ tsp ground cumin or cumin seeds
- 400g tin chopped tomatoes
- 200g frozen spinach, thawed
- 200g sustainably sourced peeled and deveined frozen king prawns, thawed
- 100ml Greek yogurt, plus extra to serve
To serve
- Steamed basmati rice
- Fresh coriander
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Method
- Finely slice the onion and heat the oil in a deep frying pan, then gently fry for 5 minutes or until soft. Crush in the garlic, add the garam masala, ground coriander and cumin, then fry for 2-3 minutes.
- Add the chopped tomatoes (see tip) and simmer for 10 minutes. Stir through the spinach and simmer for 5 minutes more.
- Stir through the prawns and yogurt and simmer for 3-4 minutes. Season with pepper and a good pinch of salt, then cook for a further 5 minutes or until the prawns are pink and cooked through, and the sauce is hot. Serve with steamed basmati rice, fresh coriander and extra Greek yogurt.
Nutrition
- 139kcals Calories
- 6.5g (2.2g saturated) Fat
- 13.7g Protein
- 7.1g (5.8g sugars) Carbs
- 2.8g Fibre
- 1.3g Salt
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Reviews
Loved it. I added some dried chilli for a little extra heat.
Was lacking so added half a can of coconut milk- what a difference! Made it almost as good as a takeaway.
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