Prawn Saag

Ingredients

• 175g cooked shelled prawns
• 1 red onion, finely chopped
• 2 garlic cloves, crushed
• 1 green pepper, deseeded and finely diced
• 1 x 400g can chopped tomatoes
• 300ml tomato passata
• 1 green chilli, seed and finely chopped
• 200g fresh spinach
• salt and freshly ground black pepper
• chopped fresh coriander to garnish

Cooking Instructions

1. Rinse the prawns well under cold running water.
2. Preheat a non-stick frying pan, then dry-fry the onion for 2-3 minutes until soft.
3. Add the garlic and green pepper to the pan and cook for 2-3 minutes. Stir in the tomatoes, tomato passata and chilli, and bring the sauce to a gentle simmer, then add the prawns and the spinach and heat through.
4. Season to taste with salt and black pepper before serving and garnish with the coriander.
5. For a dinner option, serve with 1 green portion pot (170g) cooked egg noodles or 1 blue portion pot (55g uncooked weight) or 1 red portion pot (144g cooked weight) basmati rice per person.

Tips

This sauce also works well with chicken or, for a vegetarian version, you can substitute Quorn pieces.