Shrimp Curry

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Serves: 4

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Prep: 5 mins

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Cook: 15 mins

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Kcal pp: 403

Ingredients Jump to method

Fruit & Veg

12 oz cherry tomatoes

1 inch fresh ginger

2 red onions

2 mixed-color bell peppers

10 oz spinach


Fish

16 oz peeled raw shrimp


Cans & Jars

1 x 13.5 fl oz coconut milk


Condiments

1 tsp ground coriander

1 tsp ground cumin

1 tsp ground turmeric


Pantry

Salt and pepper

Olive oil

Method

Peel the onions, deseed the peppers, and cut them into slices. Then half the tomatoes.


Heat a drizzle of olive oil in a pan over medium-high heat and add the sliced onions, peppers, and tomatoes. Cook for 5 minutes, occasionally stirring. Meanwhile, cut the skin off the ginger and set it aside.


Next, add the shrimp to the pan, grate in the ginger, and season everything with salt, pepper, 1 tsp ground coriander, 1 tsp ground cumin, and 1 tsp ground turmeric. Give everything a thorough stir.


Once the shrimp have turned pink, add the coconut milk and spinach. Stir well and leave to simmer for 10 minutes.


Serve between fours bowls.

 

Nutritional Data Per Portion

Energy

403 kcal

Total Fat

20.81 g

Saturated Fat

13.57 g

Carbohydrates

28.61 g

Sugar

15.55 g

Fibre

8.64 g

Protein

25.5 g

Sodium

97.69 mg

This nutritional information is provided as a courtesy and is an estimate only. Read full details here.