Friday Night Ruby Murray - Prawn and Spinach Curry

Prawn and Spinach Curry

Today I was lucky enough to pick up dinner from my Mums when I collected Bubba as she was babysitting this afternoon while I popped back to work for a few hours, mainly to eat lunch. Tried out a new place in Moorgate called Bad Egg - had the cheeseburger hash, tasty but very filling for lunchtime.

Tonight's recipe would be perfect to make tomorrow evening instead of having an indian takeaway, its a very light curry packed full of fresh spinach and tomatoes - perfect served with chapatis or brown rice is what we had with it last time. Its great for the warm evenings we have had the last few days.

Serves 2


1 tbsp oil
1 tsp cumin seeds
2 medium onions
4 cloves of garlic
1 inch of ginger
1 green chilli
5 tomatoes
1 tsp tomato puree
1 tsp salt
½ tsp turmeric
½ tsp red chilli powder
2 tsp ground coriander
2 tsp garam masala
250 g fresh spinach
300 g raw prawns
spring onion and black pepper to garnish


Mini blender


1. Finely chop onions, garlic and spinach

2.Heat oil and add cumin seeds, fry off for a few minutes until you smell the aroma

3.Add garlic and cook for a further 2/3 mins until it begins to brown

4.Add onions and caramelise for around 10 minutes on a medium heat

5.I would normally chop the tomatoes, chilli and grate the ginger, however today had to make this extra quick as it was coming up to Bubba’s dinner time too so I used a ‘Delia treat’ and whizzed the tomatoes, ginger and chilli up in a mini food processor

6. Add tomato mixture to pan, along with the tomato puree and dry spices

7.Cook out mixture until the oil separates which will take around 10 minutes

8.Add chopped spinach and cook down for a further 3-4 minutes

 9.Add prawns, cook until the turn pink 5-7 mintues

10.Garnish and serve with brown rice, chapati or naan breads.