The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Crowd-pleasing prawn aloo with spinach rice
Gentle spice, plump prawns, double carbs... this curry is the gift that keeps giving! It's super simple too – a quick simmer in stock spiced with nigella, our bespoke curry blend and ginger and garlic paste transforms onions, mushrooms and potatoes. Lightly poached prawns, a swirl of yog and bed of spinach rice make for the ultimate fresh fakeaway!
SWK: Source of fibre
SWK: High protein
Plants 5
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Serving size
Ingredients
- 2 onion
- 4 tsp ginger & garlic paste (Ginger, Garlic, Sea Salt, Citric Acid)
- 120g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 200g prawns (Crustaceans)
- 240g chestnut mushrooms
- 1 handful of fresh coriander
- 80g baby spinach
- 140g basmati rice
- 1 tsp nigella seeds (Nigella Seeds)
- 1 large potatoes
- 1 tbsp curry powder (Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
- 1 vegetable stock cube (use half) (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
Nutritional Information
Calories: 533
Protein: 34g
Carbs: 97g
Fat: 2.6g
Ingredients
- 400g potatoes
- 160g baby spinach
- 280g basmati rice
- 3 onion
- 480g chestnut mushrooms
- 8 tsp ginger & garlic paste (Ginger, Garlic, Sea Salt, Citric Acid)
- 2 tbsp curry powder (Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
- 2 tsp nigella seeds (Nigella Seeds)
- 1 vegetable stock cube (use half) (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 400g prawns (Crustaceans)
- 1 handful of fresh coriander
- 240g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
Nutritional Information
Calories: 520
Protein: 34g
Carbs: 94g
Fat: 2.3g
Crowd-pleasing prawn aloo with spinach rice
Gentle spice, plump prawns, double carbs... this curry is the gift that keeps giving! It's super simple too – a quick simmer in stock spiced with nigella, our bespoke curry blend and ginger and garlic paste transforms onions, mushrooms and potatoes. Lightly poached prawns, a swirl of yog and bed of spinach rice make for the ultimate fresh fakeaway!
Cook time:
30 mins
Cuisine:
Indian
Food group:
Shellfish
Allergens: Milk, Crustaceans, Celery
Cooking Instructions
Before you start
- 1 medium saucepan
- 1 large non stick frying pan
Set those spuds simmering
- Cut the potatoes into 2cm cubes, then cook in boiling water for 15 mins, drain and set aside.
Sort the rice
- Gather the spinach into a tight bunch and chop.
- Cook the rice in boiling water for 10-12 mins, adding the spinach for the final min, then drain.
Start your curry
- Peel the onions and dice into large pieces. Thinly slice the mushrooms.
- Spritz a large non-stick frying pan with cooking spray and put it over a medium-high heat. Fry the onions and mushrooms for 3-4 mins.
- Add the ginger & garlic paste, curry powder and nigella seeds and cook for 1 min.
Poach the prawns
- Crumble in half the stock cube and pour in 200ml water (300ml for 4 portions). Stir well, then add the prawns and potatoes and simmer for 4-5 mins until the prawns are pink.
Add your final touches
- Finely chop the coriander.
- Remove the curry from the heat, leave to cool slightly and stir in the coriander and yogurt, then serve with the rice.