Prawn and spinach curry

Name: Prawn and spinach curry
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: Serves 4
Cuisine: Indian recipes

Easy
December 2014

Easy
December 2014

Serves 4
Hands-on time 30 min

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.

Nutrition: per serving

Calories: 139kcals
Fat: 6.5g (2.2g saturated)
Protein: 13.7g
Carbohydrates: 7.1g (5.8g sugars)
Fibre: 2.8g
Salt: 1.3g

Nutrition: per serving

Calories: 139kcals
Fat: 6.5g (2.2g saturated)
Protein: 13.7g
Carbohydrates: 7.1g (5.8g sugars)
Fibre: 2.8g
Salt: 1.3g

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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

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

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.

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.

delicious. tips

Add 1 tsp sugar to the chopped tomatoes in step 2, if you like, to help bring out the flavour.

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Reviews

Read what others say...

Charlotte Barton says:

23rd Jun 2017 at 5:22 pm

Loved it. I added some dried chilli for a little extra heat.

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Claire Koentopp says:

15th May 2015 at 12:54 am

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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