SW recipe: Quick prawn curry

SUPER SIMPLE
Serves 4
Free
Ready in 30 minutes

Ingredients

Low-calorie cooking spray

2 red onions, finely sliced

2 tsp dried garam masala (see Cook’s note)

½ tsp ground turmeric

500g passata with garlic

400ml chicken or fish stock

250g green beans, trimmed

250g spinach

250g raw peeled king prawns

250g dried basmati rice

50g fresh coriander, leaves roughly chopped, reserving some to serve

Method

1 Place a large, deep, non-stick frying pan over a medium heat and spray with low-calorie cooking spray. Add the onions and cook for 8-10 minutes until softened with a little colour, stirring frequently. Stir in the spices with a splash of water and fry for 1-2 minutes until fragrant.

2 Add the passata, stock and beans. Bring to a simmer and cook for 6-7 minutes until the beans are almost tender. Stir in the spinach and prawns, and cook for a further 2-3 minutes, or until the spinach is wilted and the prawns are pink and cooked through. Meanwhile, cook the rice according to the pack instructions, then drain.

3 Stir the coriander through the curry and season to taste. Divide the curry and rice between 4 bowls, and scatter over the reserved coriander to serve.

COOK’S NOTE
When cooking with shop-bought spice mixes or blends, choose brands without Synned ingredients such as sugar, flour and oil. Otherwise, count ½ Syn per level tsp or 1½ Syns per level tbsp

 

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