Creamy Prawn & Soy Bean Curry
- Prep: 5 minutes
- Cook: 20 minutes
- Serves: 2
INGREDIENTS
- Drizzle olive oil
- 1 cup frozen chopped onions (or 1 fresh onion) chopped
- 1 clove garlic, crushed
- 1 tbsp garam masala
- 1 tsp turmeric
- Pinch dried chilli flakes
- Pinch fennel seeds
- 400g can reduced fat coconut milk
- 4 blocks frozen spinach
- 250g frozen soy beans
- 150g fresh mange tout
- 350g cooked peeled prawns
- 4/5 sliced mushrooms
- Sprinkle LoSalt
- Rice noodles to serve
METHOD
- Using a large non-stick frying pan, drizzle a little olive oil over a medium heat and sauté the chopped onions for 2-3 mins.
- Add the crushed garlic, garam masala and turmeric. Stir to cover the onions in the spices and release the aroma.
- Next add the chilli flakes and fennel seeds and stir.
- Now add the reduced fat coconut milk and simmer for 5-6 mins until starting to thicken.
- Next add the frozen spinach blocks, frozen soy beans, mange tout and prawns and finally the sliced mushrooms.
- Add a pinch of LoSalt, mix well and pop a lid on.
- Simmer for 6-7 mins until the veggies are cooked.
- Serve with a small portion of rice noodles.