Prawn and squash curry is full of flavour, so good for you and works out at just 291 calories, 3 of your 5-a-day and only £2.31 per serving. This curry is much healthier than your average takeaway and it takes just 25 minutes to make.
- 3tbsp balti curry paste
- 1 medium butternut squash, cut into 1.5x4cm chunks
- 400g tin reduced-fat coconut milk
- 400g bag raw peeled prawns, defrosted if frozen
- few sprigs of basil, roughly chopped
- 250g spinach
- basmati rice, to serve
Heat a large wok or saucepan, add curry paste and cook for 1 min until fragrant, add squash and coconut milk, bring to the boil, then simmer, covered, for 15 mins until tender. Add remaining ingredients (except rice), stir and cook for 3-4 mins, until prawns are cooked through.
Cook rice according to packet instructions and serve with the curry spooned over.
Top tip for making Prawn and squash curry
Vary the curry paste for a different flavour – for instance, tikka is much sweeter.