This easy peasy curry is inspired by a recipe by Mimi Spencer – one of the authors of The Fast Diet. Mimi’s purpose was to create a low-calorie delicious meal for fasting days. Here I have removed that restriction and made my own version, which is not particularly fattening but probably not suitable for those days, if you happen to be following the diet.
The first time I made this I followed her recipe to the letter. I had a feeling this was yummy even though it was a fast diet recipe and low in calories. Easy curries always work. There is a set of ingredients you just know go well together – curry, coriander, chilli, coconut milk. A no-brainer. What I also liked about Mimi’s recipe was the practical side of it – shop-bought curry paste (no shame here!), coarsely chopped things, one-pot cooking.
As predicted, it was lovely. And it was also light and fragrant, healthy and easy to prepare.
Since then I have made a more indulgent version and incorporated some of my usual suspects – olive oil and garlic. I also made a few adjustments to the cooking times, the ingredient amounts, added sugar to balance the acidity and swapped the low-fat coconut milk with the full fat version. It worked really well and I thought was worth a post. My husband loves it and my boys conditionally love it, the condition being no chillies added! If you are not into too much heat you can always add only half a chilli or none at all, in case you have untrained little mouths to feed like I do.
Whichever way you choose to do it, the result is a really tasty and healthy curry you can prepare in about 30 minutes.
- 1 tbsp olive oil
- 2 cloves garlic
- 1 red chilli
- 3 echallion shallots
- 1 red pepper
- 4 large tomatoes ripe
- 3 tbsp curry paste (I used Patak's Masala paste)
- 300 ml coconut milk
- 1 tsp sugar
- 100 grams baby leaf spinach
- 500 grams raw king prawns
- 1/2 lime
- 1 cup coriander
- 1 tbsp mango chutney
- Finely chop the onions, the garlic and the chilli and add to a large pan with olive oil on medium heat. Cook for 5 minutes. Add the curry paste and mix well. Slice the red pepper, add it to the pan and cook for another 5 minutes.
- Add the coconut milk, the mango chutney, the tomatoes (cored and roughly chopped) and some salt and let it cook for another 15 minutes. Add the sugar and mix well.
- Add the spinach and the raw prawns. Let this cook for about 3 to 4 minutes until the prawns are cooked. Serve in individual bowls and finish with some chopped coriander and a squeeze of lime juice on each. Serve with naan bread or rice.
This looks delicious.
Btw I don’t seem to be getting your new posts. Sorry if I keep pressing Follow – but don’t seem to receive email updates.
I’m not sure why that is happening, Andrea. I don’t get notifications that you are following me either.