King Prawn Curry

A delicious curry with lots of flavour.  This whole meal is 2 points on No Count and 7 points if tracking (including the rice but not the bread).

  

Ingredients (serves 4):

  • 1 tsp olive oil
  • 1 red onion, finely chopped
  • 4 garlic cloves, finely chopped,
  • a tsp fresh ginger, finely chopped
  • ½ tsp turmeric
  • 2 tsp mild chilli powder
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 400g tin of chopped tomatoes in herbs
  • 200ml reduced fat coconut milk
  • 150g spinach
  • 400g king prawns

Method:

  1. Heat the oil in a large wok or frying pan. Add the onion, garlic and ginger and cook for a couple of minutes over a low heat.
  2. Add the spices and cook for a further couple of minutes.
  3. Next add the chopped tomatoes and stir through for a couple of minutes.
  4. Add the coconut milk and bring to the boil.
  5. Stir in the spinach and simmer until the spinach has wilted.
  6. Add the prawns and cook for a further five minutes.

Served here with 50g of brown rice (dried weight) and ‘garlic bread’ – half a brown ‘thin’ sprayed with Frylight and coated in finely chopped garlic.  Popped in the oven on 180C for 5 mins.

You could substitute the reduced fat coconut milk for unsweetened almond milk to make this free on No Count.

2 thoughts on “King Prawn Curry”

    1. Hi Abena, glad you like the look of this one. It’s great having the ‘garlic bread’ to dip in the sauce:-) Hope you have a lovely weekend when it arrives, Helen xxx

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