WHAT TO EAT TONIGHT

Prawn and spinach curry

Made with just three easy-to-find spices, serve this simple midweek curry with steamed basmati rice and a sprinkling of coriander

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Made with just three easy-to-find spices, serve this simple midweek curry with steamed basmati rice and a sprinkling of coriander

Posted

  • Serves 4
  • Preparation time 10 minutes
  • Cooking time 30 minutes
  • 1 red onion
  • 1 tbsp olive oil
  • 1 garlic clove
  • 1 tsp garam masala
  • 1 tsp ground coriander
  • ½ tsp ground cumin or cumin seeds
  • 400g tin chopped tomatoes
  • 200g frozen spinach, thawed
  • 200g sustainably sourced peeled and deveined frozen king prawns, thawed
  • 100ml Greek yoghurt, plus extra to serve
  1. Finely slice the onion and heat the oil in a deep frying pan, then gently fry for five minutes or until soft. Crush in the garlic, add the garam masala, ground coriander and cumin, then fry for two to three minutes.
  2. Add the chopped tomatoes and simmer for 10 minutes. Stir through the spinach and simmer for five minutes more.
  3. Stir through the prawns and yogurt and simmer for three to four minutes. Season with pepper and a good pinch of salt, then cook for a further five minutes or until the prawns are pink and cooked through, and the sauce is hot. Serve with steamed basmati rice, fresh coriander and extra Greek yoghurt.

FOR MORE PRAWN RECIPES FROM DELICIOUS.MAGAZINE

FOR MORE PRAWN RECIPES FROM DELICIOUS.MAGAZINE

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Tagged in:
Prawns
curry
Spinach

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