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Prawn, Mushroom & Spinach Curry Preparation time: 10minsCooking time: 25mins Serves 4 Ingredients 30ml/2tbsp vegetable oil 100g/4oz button mushroom 1 (250g)pack open cup mushrooms 1 onion, chopped 1 clove garlic, crushed 2.5cm/1in piece root ginger, peeled and grated 45ml/3tbsp medium curry paste 225g/8oz sweet potatoes, peeled and diced 1 (400g) can chick peas, drained 300ml/1/2pt vegetable stock 225g/8oz raw tiger prawns, thawed if frozen 225g/8oz fresh leaf spinach salt and ground black pepper brown rice to serve Method 1. Heat the oil in a large pan, or wok, add the mushrooms and sauté over a high heat for 4-5mins or until nicely golden. Transfer to a plate and set aside. 2. Add the onions to the pan and sauté for 5mins. Stir in the garlic, ginger, curry paste, sweet potatoes, chick peas and stock. Bring to the boil and simmer for 15mins or until the potatoes are tender. 3. Stir in the mushrooms, prawns and spinach and simmer uncovered for 5mins or until the prawns have turned pink. Adjust the seasoning to taste. Serve hot with brown rice. |
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