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PRAWN & SPINACH CURRY

Light, Low Fat, Aromatic

Did you know prawns are one of the highest protein, lowest fat foods you can eat?

This prawn and spinach curry is light, aromatic, and on the table in 25 minutes. It uses light coconut milk to keep the fat content low without losing that rich, creamy texture you want from a curry.

Protein: 30g | Carbs: 16g | Fat: 8g

Serves: 2  |
 Cook Time: 25 minutes
Ingredients
  • 300g raw king prawns, peeled and deveined
  • 150g fresh spinach
  • 400g tin chopped tomatoes
  • 100ml light coconut milk
  • 1 medium onion, finely diced
  • 4 garlic cloves, minced
  • 25g fresh ginger, grated
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon turmeric
  • 1 teaspoon garam masala
  • ½ teaspoon chilli powder
  • 1 tablespoon olive oil
  • Juice of ½ lime
  • Fresh coriander to serve
  • Sea salt and black pepper

Directions

  1. Heat olive oil in a large pan over medium heat. Add onion and cook for 5 minutes until softened.
  2. Add garlic and ginger. Stir for 1–2 minutes until fragrant.
  3. Add all spices. Stir for 1 minute to toast them.
  4. Add chopped tomatoes and coconut milk. Stir well and bring to a gentle simmer. Cook for 8–10 minutes until the sauce thickens slightly.
  5. Add prawns and cook for 3–4 minutes until pink and cooked through.
  6. Add spinach and stir until wilted, about 1–2 minutes.
  7. Remove from heat. Squeeze in lime juice and season with salt and pepper.
  8. Garnish with fresh coriander and serve on its own or with cauliflower rice.

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