M&S RECIPE INSPIRATION
PITCH-PERFECT PRAWN AND SPINACH CURRY
England defender JESS CARTER’S ultimate post-match meal? It’s got to be a curry!
This Eat Well recipe, created by our chefs, means you can get plenty of veggies and lean protein into your dinner
Ingredients
- 300g brown rice
- 1 onion, finely diced
- 2 cloves garlic, grated
- 1 red pepper, deseeded and cut into chunks
- 1 yellow pepper, deseeded and cut into chunks
- 1 jar (200g) M&S tikka paste
- 400g vine tomatoes, halved
- 330g raw king prawns
- 120g spinach
- 10g coriander
Method
- Cook the rice according to the pack instructions. Once cooked and drained, cover the pan with a lid.
- Heat a splash of sunflower oil in a large saucepan over a medium heat. Add the onion and cook for 6-8 minutes, until softened.
- Tip in the garlic and cook for 2 minutes before adding the peppers and cooking for another 4 minutes, stirring to ensure the garlic doesn’t burn.
- Add the tikka paste and cook for 2 minutes, then tip in the tomatoes and cook for another 2 minutes. Pour in 200ml water and mix well, then cover with a lid and allow to simmer for 6-8 minutes, until the tomatoes begin to soften.
- Add the prawns and stir well, then cover and cook for 2-3 minutes or until the prawns are pink and cooked through. Stir in the spinach and allow it to wilt.
- Divide the curry between 4 serving bowls. Serve alongside the rice and scattered with the fresh coriander.
