Simple Prawn, Spinach & Mushroom Curry is perfect for a fakeaway or easy midweek meal. Can be made mild enough for the whole family to enjoy and is sweetened with coconut milk made with coconut milk powder
Today I’m bringing you a Simple Prawn, Mushroom and Spinach Curry!
There’s a thriving trade in jarred curry sauces but I have to admit that I got to the stage that I was adding so many of my own ingredients to tart them up that I may as well have been making them from scratch. So that is what I do now.
If you have a few basic essentials to hand you’re never far away from a tasty curry!
These essentials include onion, garlic, and ginger root (which I now buy pre-prepared frozen in blocks, look in the world food freezer aisle), curry powder or paste, coconut milk powder, and tinned tomatoes.
With these building blocks, all you then need to add is your favourite meat, fish, veggies, and or pulses.
So the other night I made this Simple Prawn, Mushroom and Spinach curry with prawns and spinach from my freezer and a pack of mushrooms because those were the ingredients I had to hand.
A tip for defrosting prawns is to spread them out on a plate and put them in your fan oven with just the fan running – it takes about 15 – 20 minutes for them to thaw this way.
I have also been known to just throw the frozen prawns straight into a curry, but you need to cook them for longer as they will give off some extra water too.
If you were cooking this curry for young children then I would pick a mild curry powder but as my two are quite old now the medium heat of this curry was well received and all 4 of my family’s plates were emptied very quickly.
Well apart from my daughter who has decided she doesn’t like prawns and of course the one she chose to eat had a bit of shell stuck to it. Hence, a circle of rejected prawns around the outside of her plate!
These prawn producers have a lot to answer for, I remember my son loved prawns as a small child and liked nothing better than a prawn sandwich.
Then one day he had one with a bit of shell on it and he never wanted to eat prawns again. I’ve gradually weaned him back onto them but they’ll never be a favourite like they once were!
So I hope this has inspired you to make your own curry if you usually reach out for a jar as it’s just a lot cheaper and more satisfying and you know exactly what ingredients you’re eating when you make a dish from scratch!
More Curry Recipes
For more recipe inspiration you might like these curries from fellow bloggers:
- Quick & Spicy Prawn Curry – Fab Food 4 All
- Mushroom, Spinach & Chickpea Curry – Fab Food 4 All
- Vegetable Dhal Curry – Fab Food 4 All
- Easy Slow Cooker Beef Curry – Fab Food 4 All
- Mutton Kofta Curry – Fab Food 4 All
- Slow Cooker Duck & Plantain Curry – Recipes from a Pantry
- Fruity Chicken Curry – Munchies & Munchkins
- Turkey Keema Curry – Foodie Quine
- Quinoa Cauliflower and Butternut Squash Curry – Unconditionally Nourished
- Green Tomato & Onion Curry – Gujarati Girl
Pin for later!
Leave a comment and rating below when you’ve made this recipe; I love getting your feedback! You can also share your pictures by tagging @FabFood4All over on Instagram.
Simple Prawn, Mushroom and Spinach Curry
Ingredients
- 3 tbsp Rapeseed oil
- 2 Onions finely sliced
- 1 Block frozen ginger & garlic or 3 large cloves crushed garlic + 1 tbsp grated ginger
- 2 ½ tbsp Medium curry powder I used Tikka
- 1 x 400g Tin chopped tomatoes
- 300 g Prawns cooked and peeled
- 250 g Chestnut mushrooms sliced
- 200 g Frozen leaf spinach about 8 blocks
- 175 ml Coconut milk made with 3 tbsp coconut milk powder & 175mls water
- 2 pinches sea salt
Instructions
- Heat the oil in a large pan and fry the onions, garlic and ginger over a medium heat until golden, stirring occasionally.
- Add the curry powder and heat through for a minute stirring.
- Add the mushrooms and fry until cooked through (about 5 minutes).
- Add the chopped tomatoes, coconut milk, frozen spinach and salt.
- Bring to the boil and then reduce to a simmer for 15 minutes under a lid.
- Add the peeled prawns and heat through for a further 5 minutes minus the lid.
- Serve with Basmati rice and your choice of Indian condiments!
Roz goodgame
This sounds like a delicious curry. Your pictures are stunning too, so appetising!
Camilla
Aaw, thank you so much Roz:-)
Robert Hudson
Looks great. One to try
Camilla
Thanks Robert:-)
Karl Borowy
might give this a try
Camilla
Fab:-)
Laura@howtocookgoodfood
I haven’t made a curry with jars for years and can’t believe people still do when there is no need to at all and it is just as easy to do what you have done with this recipe as it is to put something in the oven to heat for 30 mins! I could eat curry every day of the week and love spinach in it too 🙂
Camilla
Exactly Laura and at least you know exactly what’s in it too:-)
All That I'm Eating
Perfect midweek cooking Camilla, I love spinach in a curry.
Camilla
Thanks, me too:-)
Amy Hunt
I saw this on your facebook page, I love it! I love spinach curries, not keen on coconut milk but I’m sure I could swap that for rice or almond milk, or another preference 🙂
Camilla
Thanks, yes or you could add cream:-)
Dannii @ Hungry Healthy Happy
That’s what I love about curries – they are so easy to throw together. I love using coconut milk in ours too, for a bit of creaminess.
Camilla
Yes they are so easy to knock up with what you have around:-)
Daphne Goh
As a curry lover, I always make my own curry spice paste from scratch too. Your recipe looks simple and delicious. Yum!
Camilla
Thanks Daphne:-)
Sheri Darby
This looks totally delicious
Camilla
Thank you Sheri:-)
Elizabeth
Gosh this looks so good! Pinning to try later 🙂
Camilla
Thank you Elizabeth:-)