This recipe was given to me by Lily’s mum after I posted a blog about Fuss-Free Foodies. In response to the blog, Lily’s dad told us that Lily liked nothing better than a hot prawn curry and, as Lily is a cracking little eater and definitely a fuss-free foodie, I had to get hold of the recipe for Mums Spaghetti. I also tried it on my family and the whole lot was devoured by my 3 year old, 20 month old, me and my hubbie – who also, as it happens, has a unreasonable pathological hate of spinach! So, a big thank you to Lily and Lily’s Mum and Dad for sharing.
Serves: Enough for mum, dad and 2 little ones.
Ingredients
- 200g cooked prawn
- 1 onion, finely chopped
- a little olive oil for fying
- 1 tblsp curry paste (Korma, a milder paste is recommended)
- 1 x 500g carton of passata
- 1 tin chick peas – strained and rinsed
- a good handful of spinach – washed and chopped finely
- 2 tblsp natural or greed yoghurt
Instructions
- Fry the onions in the oil until soft – a good 5 mins on a medium to low heat will do the trick but be careful not to burn the onions.
- Add the curry paste and fry until fragrant.
- Add the passata and then the chick peas and simmer for 5 – 10 mins to heat through the chick peas.
- Add the spinach and prawns and simmer for 1 – 2 mins.
- Take off the heat and stir through the yoghurt.
- Enjoy!
Save this recipe
Email to a friend
