Spiced Prawns with
Spinach & Coconut

easy supper

GLUTEN-FREE, DAIRY-FREE

This is a really simple meal that you can rustle up in minutes – the perfect option for a busy weeknight. But despite its simplicity and speed, it still packs both a flavour and nutritional punch. I often make a big batch of the spice mixture, and just keep it in a jar in the fridge for an easy flavour boost to other dishes as well.

serves 2 


INGREDIENTS

300g raw king prawns, peeled
coconut oil
100g baby spinach
a small handful of fresh coriander, roughly chopped
125g yoghurt of choice (I use coconut yoghurt here)
zest and juice of 1 small lemon
freshly ground black pepper

For the spice mixture
2 teaspoons coriander seeds
2 teaspoons cumin seeds
1 teaspoon caraway seeds
1/4 teaspoon spicy red pepper flakes or crushed chilli flakes
sea salt


STEP-BY-STEP

To make the spice mixture, put the coriander seeds, cumin seeds, caraway seeds, pepper (or chilli) flakes and a generous pinch of sea salt into a pestle and mortar and pound together until you have a fine powder. Alternatively, if you have a hand-held blender with a jar attachment you can use this.  Add to the prawns in a large bowl and toss together to evenly coat the prawns in the spices.

Heat a medium non-stick frying pan over a high heat and add 2 tablespoons of coconut oil. Add the prawns and cook for 3 to 4 minutes, turning frequently until they turn pink and are cooked through. Remove the prawns from the pan and set aside.

Return the pan to a medium heat, add another tablespoon of coconut oil and wilt the spinach for 1 to 2 minutes. Stir in the chopped coriander. Lower the heat and return the prawns to the pan. Stir in the yoghurt, lemon zest and juice and season to taste with salt and pepper.

Cook for 1 to 2 minutes until the sauce is creamy and slightly thickened, then remove from the heat and serve immediately.


This recipe is from Cook, Nourish. Glow – Michael Joseph, 2016

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