lilacwine
Full Member
Serves 2
I think this is 8 pro point per recipe, so 4 per person but I'm hoping someone will tell me if I'm miles out with the calculation. I would really recommend this and we don't normally even need rice with this, but you could I'm sure.
2tbsp medium or balti curry paste
1/2 medium onion, peeled and finely sliced
1tbsp mango chutney
4 ripe tomatoes, quartered
200g cooked and peeled king prawns, thawed
100g pack of baby spinach leaves
Place large non-stick frying pan or wok over low heat and mist with cooking oil. Add the curry paste and onion. Cook together over medium heat for 3 minutes stirring regularly until onion is softened.
Add mango chutney, tomatoes and 200ml cold water. Bring to a simmer. Leave to bubble for 4 mins, stirring occasionally until the tomatoes are soft but holding their shape and liquid has reduced by half.
Scatter over the prawns and spinach. Stir fry for 2-3 mins or until the prawns are hot and spinach are softened.
Enjoy!
I think this is 8 pro point per recipe, so 4 per person but I'm hoping someone will tell me if I'm miles out with the calculation. I would really recommend this and we don't normally even need rice with this, but you could I'm sure.
2tbsp medium or balti curry paste
1/2 medium onion, peeled and finely sliced
1tbsp mango chutney
4 ripe tomatoes, quartered
200g cooked and peeled king prawns, thawed
100g pack of baby spinach leaves
Place large non-stick frying pan or wok over low heat and mist with cooking oil. Add the curry paste and onion. Cook together over medium heat for 3 minutes stirring regularly until onion is softened.
Add mango chutney, tomatoes and 200ml cold water. Bring to a simmer. Leave to bubble for 4 mins, stirring occasionally until the tomatoes are soft but holding their shape and liquid has reduced by half.
Scatter over the prawns and spinach. Stir fry for 2-3 mins or until the prawns are hot and spinach are softened.
Enjoy!