My last Hello Fresh recipe seemed to be really popular and so I thought I’d share this one too as it was a big hit with us.
This prawn curry is not only good for you, it only takes 25 minutes to prepare so great for when you don’t have much spare time but still want something healthy to eat. The prawns are packed with vitamin B12 and the spinach is high in vitamin K which helps keep bones healthy. I love that the Hello Fresh recipe cards have these nurtional facts on them that I otherwise wouldn’t have known about.
The curry does have a little bit of a kick to it, but not too much. Of course you can adjust the amount of spice that you add in to suit.
If you do make this recipe then please let me know, I’d love to see what you think 🙂
Ingredients (serves 2)
- 1 clove of garlic
- 1 red onion
- 7cm piece of ginger
- 1 fresh green chilli
- 200g ripe tomatoes
- 175g basmati rice
- 1 teaspoon black mustard seeds
- 1 1/2 teaspoons garam masala
- 3/4 teaspoon ground turmeric
- 120g large raw peeled tiger prawns
- 1/2 tin of light coconut milk
- 125g baby spinach
- 1 lime
- Fill a medium pan with salted water, place over a high heat and bring to the boil.
- Peel and finely slice the garlic and onion, then peel and finely grate the ginger. Halve and deseed the chilli, then finely slice. Roughly chop your tomatoes.
- Add the rice to the boiling water and cook for 10 minutes, or until tender. Drain in a sieve, then return to the warm pan, cover with a lid and set aside off the heat.
- Heat 2 tablespoons of oil in a medium pan over a medium heat, add the mustard seeds, garam masala and turmeric, then fry for 1 minute.
- Add the onion, garlic and ginger, then fry for 10 minutes, or until softened. Add the chilli, tomatoes and a splash of water, then turn the heat up and cook for a further 3 minutes.
- Next, add the prawns and coconut milk, bring to the boil and then reduce the heat slightly and simmer gently for 3 to 4 minutes, or until the prawns are just cooked.
- Stir through the spinach and cook for a further 1 to 2 minutes until the spinach has wilted.
- Divide the rice between plates. Season the prawn curry to taste with sea salt, black pepper and a squeeze of lime juice, then ladle the curry onto the rice. Serve with the remaining lime, cut into wedges for squeezing over.
Thanks for reading.
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