Prawn and Chickpea Curry

• 2 tbspvegetable oil
• 2onions, finely chopped
• 4garlic cloves, crushed
• 25gginger, grated
• 1 tbspgaram masala
• 1 tspground turmeric
• 1 tspground cumin
• 1/2 tspchilli powder
• 1 x 400gtin chopped tomatoes
• 1 x 400gtin chickpeas, drained and rinsed
• 150mlvegetable stock
• 400graw peeled king prawns
• 200gspinach
• 100gGreek yoghurt
• 20gcoriander, chopped
• 1/2lemon, juiced
• fine salt
• 250gbasmati rice

Method

1. 1Rinse the rice and cook in salted boiling water for 10 to 12 minutes until tender, then drain.
2. 2Heat the vegetable oil in a wide pan over a medium heat. Cook the onions with a pinch of salt for 10 minutes until soft and golden. Stir in the garlic, ginger, garam masala, turmeric, cumin and chilli powder for a minute until fragrant.
3. 3Add the tomatoes, chickpeas and stock with a teaspoon of salt and simmer for 8 minutes until thick and the oil shows at the edges.
4. 4Stir in the prawns and cook for 3 minutes until pink and curled. Fold in the spinach until it wilts, then take the pan off the heat and stir in the yoghurt and lemon juice. Adding yoghurt off the heat stops it splitting.
5. 5Taste and season. Scatter with coriander and serve with the rice.

Per serving

kcal

593

protein

39.3g

fibre

10.3g

carbs

82.1g

fat

11.5g