Prawn and spinach curry

  • Portion size: Serves 4
  • Hands-on time 30 min
  • Difficulty: easy

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

  1. 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.
  2. Add the chopped tomatoes (see tip) and simmer for 10 minutes. Stir through the spinach and simmer for 5 minutes more.
  3. 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.
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Nutrition

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

Quick wins & 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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Rate and review

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Reviews

Charlotte Barton

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

Claire Koentopp

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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