Prawn, mushroom & spinach curry

Fight the season's colds and bugs with this healthy dish containing over a third of your RDA of iron, folic acid and vitamin C and counts for three of your 5 a day

Preparation time: 10 mins
Cooking time: 25 mins
Serves: 4

Energy(kcal) 281
Protein (g) 19.3
Fat (g) 11.3
Of which saturates (g) 1.3
Carbohydrate (g) 27.3
Of which sugars (g)7.2
Fibre (g) 6.8
Salt (g) 1.51

What you need:

• 30ml/2tbsp vegetable oil
• 100g/4oz button mushroom
• 1 (250g)pack open cup mushrooms
• 1 onion, chopped
• 1 clove garlic, crushed
• 2.5cm/1in piece root ginger, peeled and grated
• 45ml/3tbsp medium curry paste
• 225g/8oz sweet potatoes, peeled and diced
• 1 (400g) can chick peas, drained
• 300ml/1/2pt vegetable stock
• 225g/8oz raw tiger prawns, thawed if frozen
• 225g/8oz fresh leaf spinach
• salt and ground black pepper
• Brown rice to serve

What you do:

1. Heat the oil in a large pan, or wok, add the mushrooms and sauté over a high heat for 4-5mins or until nicely golden. Transfer to a plate and set aside.
2. Add the onions to the pan and sauté for 5mins. Stir in the garlic, ginger, curry paste, sweet potatoes, chick peas and stock. Bring to the boil and simmer for 15mins or until the potatoes are tender.
3. Stir in the mushrooms, prawns and spinach and simmer uncovered for 5mins or until the prawns have turned pink. Adjust the seasoning to taste. Serve hot with brown rice.
   
   <a href="http://www.secretsauce.co.uk/food-features/food-focus/mushrooms-boost-immune-system/">Find out more about how mushrooms can help boost your immune system</a>.
   
   

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