Shrimp curry and vegetables
(a "light" recipe and "light", too)

Shrimp curry and vegetables

These pages are already showing many "light" recipes.

This one adds to the lightness even the exotic touch of a vegetable curry, melded with the tasteful delicacy of the shrimps.

All in a single dish hearty and flavorful; but with reduced calories!

As always in these light dishes, the abundance of vegetables and legumes helps to give, after a meal, a proper sense of satiety; and the various flavors of the ingredients, enriched by the aromas, allow to avoid overabundant sauces and fats.

And now, starting as always from the ingredients, let's start cooking!

Ingredients for two persons:

frozen spinach

g.

250

garlic

cloves

2

red onions

pc.

2

potatoes

g.

200

tasty curry (v. note)

TS.

2

EVO oil (cc 20)

ct

4

peeled (in can, about cc 120)

TS.

8

sugar

pinch (made with three fingers)

boiled chickpeas (also canned)

g.

160

prawn tails (fresh or frozen, raw)

g.

160

water (cc 250)

Tz.

1

lemon (zest and juice)

pc.

1

rooms

q.s.

low-fat yogurt cast

TS.

4

Preparation:

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Bake in a trickle of water frozen spinach (just ten minutes), add salt and untangle gently (to avoid them getting in a single big lump).

Clean the tails of shrimp and blanch a few minutes in boiling water acidulated with a few drops of lemon juice; drain and keep aside with the spinach.

Chop the garlic and cut into small slices onions and potatoes.

Fry over medium heat in a frying pan the oil with garlic, onion and curry.

If you find the taste of the very strong curries, replace with a quarter of the dry shredded coconut.

Just the taste of the curry will begin to spread to the kitchen, add the potatoes into wedges, chickpeas, peeled tomatoes, sugar and a cup (approx 250 cc) of water.

Cover and cook over medium heat for about ten minutes.

After this time (check in each case that the sian potatoes cooked) add the spinach and prawns to the rest.

Stir and continue cooking for a couple of minutes. Taste the sauce and adjust if necessary salt (the spinach is already salty and the curry itself is rather tasty).

Complete with juice and lemon peel; stir and remove from heat.

Distribute in dishes ...

... And cover with two ct. yogurt (yogurt mitigates and softens the spicy curry flavor) That can be mixed at will to the rest or accompany individual pieces.

Bon appetit!

ADVICES AND NOTES:

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