Prawn, chickpea and spinach curry
Looking for a healthy, high protein dinner that’s packed with fibre and flavour? This creamy prawn, chickpea and spinach curry is the perfect one-pot meal. An easy recipe for busy weeknights or meal prep. Perfect for anyone looking for a balanced and healthy meal.
ingredients
serves 2
1 tbsp olive oil
1 red onion, finely chopped
2 garlic cloves, minced
1 tbsp fresh ginger, grated
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp turmeric
1 tsp chilli flakes (adjust to taste)
1 tsp garam masala
1 tbsp tomato puree
1 tin of crushed tomatoes
160g king raw prawns
200g chickpeas, drained and rinsed
200ml coconut milk
Handful of fresh or frozen spinach
method
Sauté the onion in the olive oil oil in a medium pan for 5-8 minutes, until golden.
Add the garlic and ginger and cook for 2 minutes.
Add the ground spices and stir for 1 minute until fragrant.
Add the tomato puree, chopped tomatoes and chickpeas. Simmer for 10 minutes.
Stir in the prawns, coconut milk and spinach.
Cook for 4-5 minutes until the prawns are pink and cooked through.
I like to serve this with a spoon of brown rice and a spoon of cauliflower rice (for an added veg!). However you could also serve with quinoa if preferred.
the health boost tip
Chickpeas are a great source of plant-based protein and soluble fibre, which can help regulate blood sugar levels and support digestive health. Pairing them with prawns makes this curry a powerhouse of lean protein and essential minerals like zinc and selenium.
