SPINACH CURRY

INGREDIENTS - serves 4  


600g of your chosen protein ( I like to use either butterflied king prawns or diced lamb leg, fat trimmed and on the bone for more flavour)
1 tin spinach leaf (approx 400g)
250g passata
200ml water
3 tbsp oil
1 tbsp of ghee or butter (optional)
1 medium onion finely chopped
1 green pepper
4 cloves of garlic minced
2 bay leaves
1 green chilli and seeds finely chopped
1/2 inch of fresh ginger finely grated
1 tsps ground coriander
1/2 tsp turmeric powder
1 tsp garam masala
Salt and pepper to taste

METHOD
1. In a pan, fry the onions in the oil until golden brown in colour
2. Add the green pepper and the lamb or prawns to seal and add colour (if using prawns this should only take a couple of minutes then remove and set aside)
3. Add the bay leaves, garlic, chilli, ginger, coriander, turmeric and garam masala to the pan with the onions and stir for a couple of minutes before adding the tomatoes and water
4. Cook on a low heat with the lid on, simmering for about an hour until the lamb is tender or the sauce is thickened if using prawns. Keep an eye on the pan to make sure it doesn't reduce too much
5. Add the spinach and cook down for 5 minutes before re-adding your prawns and heat through for a further 5 so the prawns aren't overcooked
6. Finally, add the ghee or butter before seasoning and serve with a bed of rice

Lamb with visible fat trimmed = 371 calories 14.6g carbs 16.3 fat and 46.7 protein
King prawns= 259 calories 11.4g carbs 7.5g fat and 38.9g protein

Enjoy : ) x

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