Simple Prawn, Mushroom and Spinach Curry
User Reviews
4.9
26 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
4
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Course
Main Course
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Cuisine
Indian
Simple Prawn, Mushroom and Spinach Curry
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A simple and delicious Prawn, Mushroom and Spinach Curry perfect for a midweek meal!
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Ingredients
- 3 tbsp rapeseed oil
- 2 onion finely sliced
- 1 ginger or 3 large cloves crushed garlic + 1 tbsp grated ginger, block frozen
- 1 garlic or 3 large cloves crushed garlic + 1 tbsp grated ginger, block frozen
- 2 ½ tbsp curry powder I used Tikka, medium heat
- 1 x 400g chopped tomatoes tin
- 300 g prawns cooked and peeled
- 250 g chestnut mushrooms sliced
- 200 g spinach about 8 blocks, frozen, leaf
- 175 ml coconut milk made with 3 tbsp coconut milk powder & 175mls water
- 2 pinches salt sea salt
Instructions
- Heat the oil in a large pan and fry the onions, garlic and ginger over a medium heat until golden, stirring occasionally.
- Add the curry powder and heat through for a minute stirring.
- Add the mushrooms and fry until cooked through (about 5 minutes).
- Add the chopped tomatoes, coconut milk, frozen spinach and salt.
- Bring to the boil and then reduce to a simmer for 15 minutes under a lid.
- Add the peeled prawns and heat through for a further 5 minutes minus the lid.
- Serve with Basmati rice and your choice of Indian condiments!
Genuine Reviews
User Reviews
Overall Rating
4.9
26 reviews
Excellent
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