King prawn and sweet potato curry
A delicious curry that is super-easy to make and looks, smells and tastes amazing!
10 mins
25 mins
228 kcals
serves 4
KING PRAWN AND SWEET POTATO CURRY
I was excited when Iceland asked me to create a healthy dish using their frozen fish and seafood range– I love seafood, and I’ve been meaning to get more into our diet. I popped along to my nearest Iceland store to have a browse, and was so impressed by the range of frozen fish- I was very tempted to pick up the red snapper after watching the video of how Iceland freeze it at source– I quite liked the idea of a jerk style red snapper curry (might still do this at some point!), but when I saw the king prawns (£3), I couldn’t resist going for those- I adore king prawns!
The great thing about frozen fish, is that (aside from being convenient!), it is frozen when it is still really fresh, so you are getting a product which still has fantastic taste and texture (unlike most ‘fresh’ fish that you find on supermarket counters).
I love to add butternut squash and sweet potato into my thai curries, and really liked the idea of a combination of king prawns and sweet potato, and creating a curry that was easy and quick to make (as well as tasting really good!)
Interestingly Iceland has voted best online supermarket by Which? for 2 years running- I was really impressed by the range and choice of products being offered, and at great value too! Unlike other supermarkets, they offer free delivery if you spend over £35 (you can shop online here), and have lots of great offers, including the full Slimming World range which is exclusive to Iceland.
Disclosure:I was asked to create a recipe using Iceland’s frozen fish range and I was compensated for my time. All words and images are my own.
King prawn and sweet potato curry
Ingredients
- 220 g Iceland king prawns defrosted as per packet instructions
- 4 spring onions
- 4 cloves garlic
- thumb-sized piece ginger
- 2 green chillies
- 2-3 sweet potatoes 450g when peeled
- 2 tbsp medium curry powder
- 1 tin reduced fat coconut milk
- 200 g passata
- 2 tbsp mango chutney
- a large handful baby spinach leaves
- 150 ml water
- fresh coriander to serve
- low calorie cooking spray/spray oil
Instructions
- Finely chop the spring onions, ginger, garlic and green chillies, and prepare the potatoes by peeling and cutting into cubes.
- Using spray oil or cooking spray, fry the onions, garlic, ginger and green chillies over a medium heat for about a minute.
- Add in the sweet potato cubes, and the curry powder, and stir fry gently for about 3 minutes
- Pour in the coconut milk, tomato puree and water, bring up to a simmer, and leave to simmer for 15 minutes.
- Add in the defrosted king prawns, the baby spinach, and the mango chutney- stir and simmer for a further 5 minutes
- Serve sprinkled with fresh coriander
