Spinach, tomato, prawn and salmon curry
- November 2010
- Serves 8
- Takes 20 minutes to make 35 minutes to cook
This recipe makes a double batch of the fragrant curry sauce, so you can pop half in the freezer. Cook the rest with prawns, spinach and salmon for a healthy weeknight dinner.
- Dairy-free recipes
- 26.7g (16.5g saturated)
- 12.7g (6.4g sugar)
In this recipe you freeze only the sauce, so we have included enough spinach and seafood in the ingredients for just the fresh curry. You will need to buy the same again to finish off the frozen curry.
To cook the frozen sauce, defrost completely overnight, tip into a pan, then warm over a gentle heat. Finish the recipe, then serve.
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