Prawn, sweet potato and okra curry

Prawn, sweet potato and okra curry
  • Serves icon Serves 4
  • Time icon Hands-on time 30 min

This warming prawn, sweet potato and okra curry uses staple ingredients. It’s the perfect mid-week meal to whip up when you want a curry in a hurry.

Nutrition: per serving

Calories
461kcals
Fat
15g (4.7g saturated)
Protein
24.4g
Carbohydrates
51.3g (20.3g sugars)
Fibre
11.7g
Salt
1.3g
Calories
461kcals
Fat
15g (4.7g saturated)
Protein
24.4g
Carbohydrates
51.3g (20.3g sugars)
Fibre
11.7g
Salt
1.3g

Ingredients

  • Glug of oil
  • 1 red onion, sliced
  • 3 sweet potatoes, diced
  • 175g okra, sliced
  • 3 tbsp Patak’s Tikka Masala Curry paste
  • 400g tin chopped tomatoes
  • 200g greek yogurt
  • 350g thawed raw peeled jumbo prawns
  • 100g spinach
  • 1 lemon
  • Handful of coriander leaves

Method

  1. Heat a glug of oil over a medium heat and add the red onion. Fry for 5 minutes or until starting to soften, then add the diced sweet potatoes and sliced okra; fry for another 5 minutes.
  2. Stir in the Patak’s Tikka Masala Curry paste and fry for another minute. Pour in the chopped tomatoes and a tin full of water. Bring up to the boil, then turn the heat down and simmer for 20 minutes or until the sweet potato is almost cooked.
  3. Stir in the greek yogurt, jumbo prawns and spinach. Simmer for 8-10 minutes until the prawns are cooked through and the veg are tender. Season, then squeeze over 
a little lemon juice, add an extra dollop of yogurt and scatter with the coriander leaves. Serve with basmati rice or warm naan bread.

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