Kenyan Prawn Curry with Coconut and Spinach
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Ingredients
- 500 g raw king prawns, peeled and deveined
- 400 ml coconut milk
- 200 g spinach
- 2 red onion
- 3 garlic cloves
- 1.5 tsp curry powder
- 1 lime
- 2 tbsp vegetable oil
- 300 g basmati rice
Nutrition (per serving)
- Calories
- 672 kcal
- Protein
- 31.5 g
- Carbohydrate
- 70 g
- of which sugars
- 7.6 g
- Fat
- 28.9 g
- of which saturates
- 18.6 g
- Fibre
- 5.1 g
- Salt
- 0.71 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the basmati rice according to the pack instructions.
- 2
Peel and chop the onion, then fry in the vegetable oil for 8 minutes until softened.
- 3
Stir in the garlic and curry powder and cook for 2 minutes.
- 4
Pour in the coconut milk and simmer for 5 minutes.
- 5
Add the prawns and cook for 4-5 minutes until pink and cooked through.
- 6
Stir in the spinach for 2 minutes until wilted, then squeeze over the lime juice.
- 7
Serve with the rice.
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