Spiced Prawns and Vegetables
These gently spiced prawns and vegetables are just right if you (or your kids) don’t want a full-on curry. The prawns retain their flavour but the dish also has just a hint of delicious piquancy. The vegetables blend in beautifully creating a low-cal, tasty and healthy dish that works out at less than 25 kCal/100g!
Ingredients
Method
- Peal and finely slice the garlic, onion & celeriac. Clean then coarsely grate the courgette. Clean & thinly slice the mushrooms. Wash & drain the spinach.
- Squirt the oil into a large heavy-based pan or casserole over a medium heat. Stir the garlic and onions onions to soften before adding the mushrooms. Allow them to sweat for a couple of minutes then stir in the curry powder.
- Add the other ingredients apart from the spinach and bring to a simmer. Cover and cook for 10 minutes stirring occasionally.
- Gently stir in the baby spinach, cover and cook for another minute or so to wilt. Season to taste and serve with rice or noodles.