Name: Spinach, Chickpea & Prawn Curry
Yield: 6 servings
Ingredients: 1 Sweet Potato (Large) - Cut into small cubes; 1 tsp Vegetable Oil; 1 Onion (Medium) - Chopped; 1 Garlic Clove - Chopped or Crushed; 300 g Frozen Prawns - Defrost before cooking if required; 2 Heaped Dessertspoons; 400 g Chick Peas - Drained; 300 g Spinach; 1 Creamed Coconut - 1 inch block - roughly chopped

AuthoradminCategoryCurries

Yields6 Servings

Nutrition Facts

6 servings

Serving size

Amount per serving
Calories156

% Daily Value *
Total Fat 4.4g6%
Saturated Fat 1.3g7%
Net Carbohydrate 3.5g2%
Total Sugars 3.5g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

1 Sweet Potato (Large) - Cut into small cubes

1 tsp Vegetable Oil

1 Onion (Medium) - Chopped

1 Garlic Clove - Chopped or Crushed

300 g Frozen Prawns - Defrost before cooking if required

2 Heaped Dessertspoons

400 g Chick Peas - Drained

300 g Spinach

1 Creamed Coconut - 1 inch block - roughly chopped

Place the sweet potato in a pan of boiling water and cook for about 5 minutes (so it is only partly cooked and still firm), drain off the water.

Heat the oil in a large saucepan and fry the onion and garlic until soft. Add the curry paste (may need a little water) and cook, stirring for 3 minutes.

Add the partially cooked sweet potato, prawns (defrosted first if required) and chickpeas and mix well.

Add the coconut, if using. When the coconut has melted add the spinach. Mix well.

Cover and simmer for 15-20 minutes.

Serve.

Ingredients