Ten-minute prawn and spinach curry
10 min · 33 g protein · 302 cals / serving
A weeknight curry from the freezer and the cupboard: a few spoons of curry paste fried until fragrant, half a can of tomatoes and a splash of light coconut milk, a block of frozen spinach melted into the sauce and juicy king prawns simmered in at the end. Lime and coriander to finish.
Ingredients
- 1 tsp canola oil
- 3 tbsp indian curry paste (tikka, korma, madras), tikka or madras, from a jar
- 3/4 cup diced tomatoes, half a can
- 1/2 cup light coconut milk
- 9 oz cooked spinach, frozen spinach portions (nuggets), straight from the freezer
- 10 oz shrimp, raw peeled king prawns, thawed
- 1 pinch salt
- 2 tsp lime juice
To serve
- 2 tbsp fresh cilantro, chopped
- 1/4 cup nonfat Greek yogurt
Steps
- Heat the oil in a deep skillet over medium heat, add the curry paste and fry 1 minute, stirring, until it smells toasty.
- Add the tomatoes, coconut milk and frozen spinach, cover and simmer 4 minutes, breaking up the spinach as it thaws, until the sauce is thick and green.
- Stir in the prawns and simmer 2–3 minutes, just until pink and curled. Season with salt and lime juice and serve with the coriander and a spoon of yogurt on top.
Good to know
What do I serve it with?
It is a full bowl on its own. A microwave pouch of rice or cauliflower rice, or a warm naan, all fit inside the ten minutes. Cooked prawns work too: stir them in with the lime juice and take the pan off the heat as soon as they are hot.
How spicy and salty is it?
That depends on the jar: curry pastes vary a lot in salt and heat. Taste the sauce before you add the pinch of salt, and stir in a little more yogurt if it is hotter than you like.
Can I use full-fat coconut milk?
Yes, it is creamier and richer, at about 65 instead of 78.
Alternative
Per
- Calories
- 67
- Protein
- (44%)
- 7 g
- Fat
- (41%)
- 3 g
- Carbohydrates
- (16%)
- 3 g
- of which sugar
- 2 g
- Fiber
- 1 g
- Sodium
- 245 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 605 kcal goes into the pot and 996 g of ingredients comes out as about 905 g of food: 67 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.