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.
Vary the curry paste for a different flavour – for instance, tikka is much sweeter.