Prawn & Spinach Curry
Ingrediënten
- 4 to matoes
- 2 tablespoons groundnut oil
- 2 red onions chopped
- 2.5 cm piece of fresh root ginger peeled and grated
- 4 garlic cloves sliced
- ¼ teaspoon chilli powder
- ½ teaspoon turmeric
- 1 teaspoon ground coriander
- 400 ml can reduced-fat coconut milk
- 150 g spinach chopped
- 425 g raw peeled king prawns
- 1 tablespoon toasted flaked almonds
- 600 g cooked basmati rice to serve
Instructies
- Place the tomatoes in a heatproof bowl and pour over boiling water to cover.
- Leave for 1–2 minutes, then drain, cut a cross at the stem end of each tomato and peel off the skins and chop.
- Heat the oil in a wok or large frying pan, add the onions, ginger and garlic and stir-fry for 2–3 minutes.
- Add the spices and cook for a further 2–3 minutes, then add the tomatoes.
- Pour in the coconut milk and bring to a simmer.
- Gradually add the spinach, stirring until wilted.
- Cook for 4–5 minutes.
- Stir in the prawns and cook for a further 2 minutes, or until the prawns turn pink and are cooked through.
- Sprinkle with the almonds and serve with the cooked rice.
Notes / Tips / Wine Advice:
For prawn & spinach soufflés,
heat 1 tablespoon olive oil in a pan, add 225 g baby spinach leaves and cook for 2–3 minutes until wilted. Meanwhile, melt 45 g butter in a saucepan, then stir in 45 g gluten-free plain flour to make a roux. Gradually whisk in 350 ml milk and cook, stirring continuously, for 2–3 minutes until the sauce is thick and smooth. Stir in 50 g grated Parmesan cheese, season and pour into a large bowl. Stir in the spinach and leave to cool for 3–4 minutes. Put 3 cooked peeled king prawns in each of 4 greased ramekins, then place on a baking sheet. Whisk 4 egg yolks into the spinach sauce. Whisk 4 egg whites in a large clean bowl until stiff, then gently fold into the spinach mixture. Spoon into the ramekins, running a finger around the rim to help even rising. Sprinkle over 2 tablespoons grated Parmesan cheese and bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 20 minutes until risen and golden.Calories per serving 386
Nutritional Information
Calories: 474 kcal
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