Wild garlic, spinach & prawn curry

Serves up to 6. Preparation time 15 mins, cooking time about 15 mins.


  • 600g raw large prawns (deveined and washed)
  • 50g fresh wild garlic leaves (washed and roughly cut into strips)
  • 200g baby leaf spinach (washed)
  • 1/2 a jar of a Bim’s Kitchen curry sauce (we used African Tomato & Cashew Nut Curry Sauce)
  • a 400g tin of chopped tomatoes
  • a 400ml tin of coconut milk
  • a few good pinches of salt
  • 2 tbsp sunflower oil
  • 500ml water (just boiled)


Gently heat the oil in a suitable pan. Add the tomatoes, curry sauce, coconut milk and water. Stir and bring to a gentle boil and then simmer for about 10 mins. Add salt and then the wild garlic leaves and simmer for a further minute. Add the prawns, stir and simmer for about 2 – 3mins till prawns are pink all over. Add spinach, stir and simmer for a minute. Check for salt. Serve with your preferred main (shown here with plain white rice. Try it with some warm bread, cous cous or boiled potatoes).

2017-05-09T11:14:41+00:00 March 20th, 2014|Categories: Recipes & Tips|0 Comments

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