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4.9 from 39 votes

Simple Prawn, Mushroom and Spinach Curry

A simple and delicious Prawn, Mushroom and Spinach Curry perfect for a midweek meal!

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 4
Course: Main Course
Cuisine: Indian

Ingredients

  • 3 tbsp rapeseed oil
  • 2 onions finely sliced
  • 1 Block frozen ginger & garlic or 3 large cloves crushed garlic + 1 tbsp grated ginger
  • 2 ½ tbsp medium curry powder I used Tikka
  • 1 x 400g tin chopped tomatoes
  • 300 g Prawns cooked and peeled
  • 250 g chestnut mushrooms sliced
  • 200 g Frozen leaf spinach about 8 blocks
  • 175 ml coconut milk made with 3 tbsp coconut milk powder & 175mls water
  • 2 pinches sea salt

Instructions

    Cup of Yum
  1. Heat the oil in a large pan and fry the onions, garlic and ginger over a medium heat until golden, stirring occasionally.
  2. Add the curry powder and heat through for a minute stirring.
  3. Add the mushrooms and fry until cooked through (about 5 minutes).
  4. Add the chopped tomatoes, coconut milk, frozen spinach and salt.
  5. Bring to the boil and then reduce to a simmer for 15 minutes under a lid.
  6. Add the peeled prawns and heat through for a further 5 minutes minus the lid.
  7. Serve with Basmati rice and your choice of Indian condiments!