Name: Spinach, Chickpea & Prawn Curry
Yield: 6
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

Servings 6

Amount Per Serving
Calories 156

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

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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