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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!
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 25 minutes
Servings: 5 people
Cuisine: Fusion
Calories: 1234
Ingredients Method

Ingredients
  

  • 10 squirts oil spray 10 kCal
  • 3 Cloves Garlic 13 kCal
  • 120 g Onions 42 kCal
  • 200 g Mushrooms 26 kCal
  • 2 tsp Medium Curry Powder 14 kCal
  • 1 Courgette 38 kCal
  • 300 g Celeriac 54 kCal
  • 180 g Prawns 117 kCal
  • Tin of Tomatoes 400g - 90 kCal
  • 300 g Vegetable Stock 6 kCal
  • 150 g Baby Spinach 38 kCal
  • Seasoning

Method
 

  1. Peal and finely slice the garlic, onion & celeriac. Clean then coarsely grate the courgette. Clean & thinly slice the mushrooms. Wash & drain the spinach.
  2. 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.
  3. Add the other ingredients apart from the spinach and bring to a simmer. Cover and cook for 10 minutes stirring occasionally.
  4. 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.