Description
A delicious curry that is super-easy to make and looks, smells and tastes amazing!
Syns: 5.5 per portion
Ingredients
Scale
- 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
Notes
I like to serve this with lime rice- just cook basmati rice as normal, then add in the zest and juice of 2 limes- delicious! If you are following Slimming World, and would like to cut down the syns in this dish, you can replace the coconut milk with coconut yoghurt. Just follow the recipe without adding the coconut milk, and when the curry is ready, heat the yoghurt through gently and add it into the sauce.
- Prep Time: 10 minutes
- Cook Time: 25 minutes