prawn and spinach curry
Preparation time 10 minutes, Cooking time 12–15 minutes
2 tablespoons groundnut oil
2 red onions, chopped
2.5 cm (1 inch) 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 (14 fl oz) can reduced-fat coconut milk
150 g (5 oz) spinach, chopped
425 g (14 oz) raw peeled king prawns
1 tablespoon toasted flaked almonds
600 g (1¼ lb) cooked basmati rice, to serve
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 stirfry 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.
For prawn & spinach soufflés, heat 1 tablespoon olive oil in a pan, add 225 g (7½ oz) baby spinach leaves and cook for 2–3 minutes until wilted. Meanwhile, melt 45 g (1½ oz) butter in a saucepan, then stir in 45 g (1½ oz) gluten-free plain flour to make a roux.
Gradually whisk in 350 ml (12 fl oz) milk and cook, stirring continuously, for 2–3 minutes until the sauce is thick and smooth. Stir in 50 g (2 oz) 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
|prawn and spinach curry|