PRAWN & SPINACH CURRY

Name: Prawn & Spinach Curry
Cook time: 25 min
Total time: 25 min
Yield: 2 servings
Cuisine: Indian
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

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

Suitable for High Protein Diet, Low Fat Diet, Low Glycaemic Diet

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

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