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Quick Prawn Curry

Good for dietary types:

Fish

Download the print version here

Prep Time:

10 minutes

Cook Time:

30 minutes

Difficulty level:

Easy

Serves: 

4

Nutrition

Sodium:

215.3mg

Calories:

157 kcal

Protein

19.2g

Potassium:

593.7mg

Fibre:

3.2g

Carbohydrates:

8.2g

Fat:

5g

Saturated Fats:

0.6g

Polyunsaturated Fats:

0.5g

Monounsaturated Fats:

2.5g

Sugar:

2.3g

Vitamin A:

534.1%

Vitamin C:

94.4%

Calcium:

10.2%

Iron:

14.5%

About the Recipe

A great choice for a midweek dinner, or as a Friday night 'fakeaway'.

Swap the prawns for tofu to make a vegan alternative.

Serve with rice and homemade naan bread which can be found here.

Ingredients

  • 1 tbsp olive oil  

  • 1 small onion, thinly sliced

  • 4 garlic cloves, grated

  • 1 tsp ground coriander

  • 1 tsp ground cumin

  • 1/2 tsp chilli, or to heat preference

  • 1 400g tin chopped tomatoes

  • 100ml water

  • 1 green pepper, sliced

  • 1 red pepper, sliced

  • Uncooked prawns 400g

  • Handful of fresh or frozen spinach

  • Small bunch of coriander

Preparation

Steps


  1. Add olive oil to a pan and fry the onion for 8 minutes until browned.

  2. Add the peppers, stir and cook for a further 5 minutes.

  3. Add the garlic, then the coriander, cumin and chilli. 

  4. Add the tinned tomatoes and 100ml of water, stir and leave to simmer on a low heat for 20 minutes - if it seems too dry you can always add a little more water. 

  5. Add the spinach and simmer again for a few minutes.

  6. Finally, add the prawns and season with salt and pepper. The prawns won’t take long to cook through - a few minutes, until they just turn pink -be careful not to over do them.

  7. Once the prawns are cooked, sprinkle with some fresh coriander and you’re ready to serve!

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