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4.85 from 13 votes

Simple Prawn, Mushroom and Spinach Curry

A simple and delicious Prawn, Mushroom and Spinach Curry perfect for a midweek meal!
Course Main
Cuisine Indian
Keyword mushrooms, prawn, Spinach
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4
Author Camilla Hawkins


  • 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 8 blocks
  • 175 mls Coconut milk made with 3 tbsp coconut milk powder & 175mls water
  • 2 pinches sea salt


  • 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!