Prawn & Pepper Jalfrezi Curry with Mango & Pineapple Chutney

Prawn & Pepper Jalfrezi Curry with Mango & Pineapple Chutney

Serves

2 Persons

Prep time
5 Minutes
Cook time

15 Minutes

Dietary info

Low FODMAP, Gluten Free, Dairy Free

Ingredients

1 Jar of Bay’s Kitchen Jalfrezi Curry Stir-in Sauce
180g Pack of raw king prawns
1 Red pepper, seeds and stems removed and cut into chunks
1 Big handful of spinach or chard leaves, roughly chopped
½ a lime
1 Tbsp vegetable or coconut oil
Small bunch coriander, roughly chopped

To serve:
50g Bay’s Kitchen Mango & Pineapple Chutney
Fluffy white rice

Method
  • Place a heavy-bottomed pan over a medium heat and add in the oil.
  • When glossy, add in the red pepper chunks and cook for a couple of minutes, or until starting to soften.
  • Add in the spinach or chard leaves and cook for a further minute or two, before tumbling in the prawns.
  • Stir everything well with a wooden spoon so that it doesn’t stick, then once the prawns have turned pink, pour in the jar of Bay’s Kitchen Jalfrezi Curry Sauce.
  • Cook for a couple of minutes, or until the sauce is piping hot.
  • Squeeze over the lime juice, sprinkle over the coriander and serve with fluffy rice and a good spoonful of Bay’s Kitchen Mango and Pineapple Chutney.

Recipe created by cook and author Emma Hatcher (www.shecanteatwhat.com).

Copyright of Bay’s Kitchen. Please do not reprint without permission. 

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