This prawn and spinach curry is light, healthy and delicious. If you don’t really like seafood, then you can use chicken instead and you can use coconut oil instead of rapeseed. You can also increase or decrease the amount of rice that you use, the amount of chilli and the number of prawns. If you increase the rice, you’re bulking up the calories, but prawns are very lean and the chilli won’t make any difference in terms of healthiness.
- 200-250g of Large Prawns. You can also swap for chicken.
- 100-125g of Easy-Cook Basmati Rice
- 1 Onion
- 2 Cloves of Garlic
- 1 Large Red Chilli (or more or less as you prefer!)
- 1 large handful of fresh coriander (optional)
- 1 bag of young spinach or frozen spinach.
- 1 heaped teaspoon of each: Garam Masala, Turmeric, Cumin and Ground Coriander
- 3 large tomatoes or half a tin of chopped tomatoes.
- 1-2 tbsp cooking oil
- Pinch of salt (optional)
- Chop your chilli and garlic very finely.
- Then finely chop the onion.
- Add oil to the pan on a medium heat then fry off your spices.
- Add the onion and chilli and garlic and fry for a few minutes until the onion is cooked. Keep stirring all of the time so that nothing sticks to the pan!
- Add the chopped tomatoes. Stir them about and the juices will start to come out and form a gravy. You will need to add some water – probably less than 100 ml. Just add it gradually when the mixture looks too dry!
- Put your rice on.
- Add your spinach leaves to the curry and mix them in.
- About 4 – 5 mins before the rice is done, you can add your chopped fresh coriander and then about 3 mins before the rice is done, add your prawns.
- Serve rice onto each plate once it’s done and then the
curry over the top. Add a dollop of yoghurt if you like.