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Prawn, Spinach & Chickpea Curry

With a real flavour punch, this is a great meal for 2.

Prawn, Spinach & Chickpea Curry



1 pack Lyons Chilli & Coriander King Prawns
3 teaspoons Patak’s Balticurry paste
1 400g tin of tomatoes
3 fresh diced tomatoes
1 teaspoon garlic purée
1 teaspoon ginger purée
Juice of ½ lemon
Handful of baby spinach
1 onion, peeled and chopped
1 teaspoon tomato purée
200g cooked chickpeas


1. Heat a little oil in a saucepan and cook onion until very soft.

2. Add garlic, ginger, tomato purée & Balti paste and cook for 5 minutes.

3. Add tinned tomatoes and 500ml water and simmer for 10-15 minutes.

4. Add chickpeas, fresh tomato, spinach, prawns and simmer for 5 minutes.

5. Finish with lemon juice and serve with egg fried rice.