220gIceland king prawnsdefrosted as per packet instructions
thumb-sized piece ginger
2-3sweet potatoes450g when peeled
2tbspmedium curry powder
1tin reduced fat coconut milk
a large handful baby spinach leaves
fresh coriander to serve
low calorie cooking spray/spray oil
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
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.