South Indian prawn and coconut curry

This is a quick and easy weeknight curry that ticks all the boxes and promises big on flavour - so easy to put together!

Serves: 4
Time to make: 35 mins

Total cost: $ 27.24 / $ 6.81 per serve

(at time of publication)

Ingredients

1 medium red onion, chopped
2 cloves garlic, chopped
3cm piece fresh ginger, peeled, chopped
2 long green chillies, chopped, plus extra sliced chilli, to serve
½ teaspoon ground turmeric
2 teaspoons ground cumin
2 teaspoons sunflower oil
3 potatoes, peeled, chopped
2 large carrots, cut into rounds
½ cup reduced-fat coconut milk
500g raw prawns, peeled and deveined
1 large courgette, halved, thinly sliced
8 cups baby spinach
2 cups steamed brown basmati rice, to serve

Instructions

1 In a food processor, blitz onion, garlic, ginger, chilli, turmeric and cumin into a paste.

2 In a large heavy-based saucepan, heat oil over medium. Add curry paste and cook, stirring, for 2-3 minutes, or until fragrant. Add potatoes, carrots and 1 cup of water and bring to the boil. Reduce heat to low and simmer, covered, for 15 minutes, or until potato is tender.

3 Add coconut milk, prawns and courgette and simmer, uncovered, for 5 minutes, or until prawns are cooked through. Stir through spinach until just wilted. Serve with steamed rice and garnish with extra green chilli.

Nutrition Info (per serve)

Kilojoules 1730kJ

Calories 414cal

Protein 33g

Total fat 7g

–Saturated fat 3g

Carbohydrates 50g

–Sugars 9g

Dietary fibre 7g

Sodium 470mg

Calcium 220mg

Iron 5mg

Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.