Curried Sweet Potato and Prawns

So I know this is another curry dish but this one is a super quick, hearty, nutritious meal that takes less than half an hour to make from start to finish, with 26g of protein per portion and only 9g of fat!

Ingredients:

Serves 2.

1 tbsp of Flora Cuisine/Olive oil if you haven't got any.

1 medium red onion, finely chopped.

1 clove of garlic, crushed

250g of sweet potato peeled and cut into 1cm cubes

Pinch of salt

200ml of water

1 TSP of curry paste

Pinch of ground cardamon seeds.

Spinach

250g of cooked peeled prawns

Juice of 1 lime

Serve with 50g of basmati/long grain rice. (25g per portion)

Nutritional Information:

Curry only:

Calories - 305 (401 with the rice)

Protein - 26g

Fat - 9g

Carbohydrates - 31.7g

Of which are sugars - 10.7g

Fibre - 5.3g

Method:

Heat the Flora Cuisine in a non stick pan and gently fry the onion and garlic until starting to soften.

Put your rice on to steam or boil at this stage and it should all be ready at the same time.

Next add the sweet potato, lightly salted and curry paste. 

Then add the water and cardamon and mix everything together.

Let this come to the boil, then reduce the heat, cover and simmer for 15 minutes or until the sweet potato has softened.

Next add the prawns and lime juice and stir through.

Then pack as much spinach as you want on top and cover with the lid again. By the time the spinach has wilted enough the prawns will have heated through. 

While the spinach is wilting, drain your rice. 

I serve this in a bowl with the rice on the bottom, so all the liquid from the curry soaks into it. Delicious!!