Spinach & Coconut Prawn Curry

18 Ingredients

Number of servings

2tablespoons sunflower oil
1 2/3 cup reduced-fat coconut milk
10 fresh or dried curry leaves
150grams spinach, shredded
400grams raw king prawns, shelled and deveined
1/2teaspoons caster sugar
1 pinch salt
1 cup basmati rice (to serve)
2 red onions, finely chopped
4 cloves garlic, finely chopped
1 piece of fresh root ginger, 5cm piece, finely grated
1/4-1/2teaspoons chilli powder
1/2teaspoons turmeric
2teaspoons ground cumin
1teaspoons ground coriander
4 large tomatoes, skinned and finely chopped
4 piece warmed naan bread (to serve)
1 lime, cut into wedges (to serve)

Nutrition per serving

38% of daily energy intake*

Protein

Fat

Carbs

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

This mild, creamy curry flavoured with coconut makes fragrant supper dish that is easy to prepare.

Method

Step 1 of 3

Heat the oil in a large, deep-sided frying pan or wok. Add the onions, garlic, and ginger and cook for 2-3 minutes over a low heat until softened, but not browned. Add the spices and cook for a further 1 or 2 minutes to release the flavours.

Step 2 of 3

Add the tomatoes and continue to cook over a low heat for another 2 minutes, until the tomato flesh starts to break down. Add the coconut milk and curry leaves (if using), and bring to the boil. Mix in the spinach and reduce the heat, continuing to cook until the spinach has collapsed. Baby spinach will take 1 or 2 minutes, bigger leaves up to 4 minutes.

Step 3 of 3

Add the prawns, sugar, and a pinch of salt, and cook for a further 2 minutes over a high heat, or until the prawns turn a bright pink colour. Serve with basmati rice, warmed naan bread, and lime wedges on the side.