Prawn and spinach curry

10 INGREDIENTS • 6 STEPS • 20MIN

Prawn and spinach curry

Recipe

5.0

1 rating
This Eat Well recipe, created by our chefs, means you can get plenty of veggies and lean protein into your dinner.
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This Eat Well recipe, created by our chefs, means you can get plenty of veggies and lean protein into your dinner.
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Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

20MIN

Total time

Ingredients

Servings
4
300 g
brown rice
1
onion, finely diced
2 cloves
M&S Remarksable Value garlic, grated
1
M&S Remarksable Value red pepper, deseeded
cut into chunks
1
yellow pepper, deseeded
cut into chunks
1 jar
(200 g)
tikka paste
400 g
M&S Collection cherry vine tomatoes, halved
330 g
king prawns
120 g
spinach
10 g
coriander

Nutrition per serving

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Calories
335kcal
Fat
9.7 g
Saturates
0.0 g
Sugars
7.7 g
Salt
1648.9 mg
Love This Recipe?
Add to plan
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Prawn and spinach curry
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author_avatar
Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

Method

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step 1
Cook the rice (300 g) according to the pack instructions. Once cooked and drained, cover the pan with a lid.
step 2
Heat a splash of sunflower oil in a large saucepan over a medium heat. Add the onion (1) and cook for 6-8 minutes, until softened.
step 3
Tip in the garlic (2 cloves) and cook for 2 minutes before adding the red pepper (1), yellow pepper (1) and cooking for another 4 minutes, stirring to ensure the garlic doesn’t burn.
step 4
Add the tikka paste (1 jar) and cook for 2 minutes, then tip in the tomatoes (400 g) and cook for another 2 minutes. Pour in 200 ml water and mix well, then cover with a lid and allow to simmer for 6-8 minutes, until the tomatoes begin to soften.
step 5
Add the prawns (330 g) and stir well, then cover and cook for 2-3 minutes or until the prawns are pink and cooked through. Stir in the spinach (120 g) and allow it to wilt.
step 6
Divide the curry between 4 serving bowls. Serve alongside the rice and scattered with the fresh coriander (10 g).
step 6 Divide the curry between 4 serving bowls. Serve alongside the rice and scattered with the fresh coriander (10 g).

ONE LAST THING....

Due to our seasonal product ranges, ingredient availability may vary. We recommend searching for ingredients and checking the stock in your local store using our online catalogue or speaking with a colleague in-store for the most up-to-date information. Leave a comment below the recipe if you’d like to ask about an ingredient substitution and one of the team will get back to you to suggest a relevant swap, if applicable.

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