Try a warming prawn and spinach curry this winter to satisfy your tastebuds. It’s not a difficult recipe to master, so it’s a great option for a weeknight dinner.
Not only does it have heaps of flavour to offer, but it’s a great nutritional dish as well. The prawns are a great source of vitamin B12 which helps make red blood cells and keeps the nervous system healthy. Also, the spinach is an excellent source of vitamin A, C, K1, fibre and iron, making it a very worthwhile addition to your diet.
One of the great things about spinach is that it can be grown all year round by planting the right varieties.
Sow spinach seeds outdoors, directly where they are going to grow from February to August. The seeds should be around 1.5cm deep, in rows that are spaced 30cm apart. Water if needed to keep the soil moist, and ensure the area is kept weed free.
After 1-2 weeks, seedlings may have germinated, and the plants can be thinned out so there are 15cm between each plant.
Seeds can be sown every 2-3 weeks to keep a continual harvest. Bear in mind that if sowing early in the year, protection from a cloche is ideal.
Spinach can be grown in containers too. So, grab a large tub or planter and get sowing for a harvest at your fingertips, right on your patio.
Prawn and spinach curry recipe
This deliciously healthy prawn and spinach curry is sure to become a firm favourite on the weekly menu. The flavours and nutrition packed into this one dish is hard to resist. You can make it that little bit tastier by growing your own ingredients too.
The fluffy rice and flavoursome curry won’t take long to make, so you can whip up this feast in no time. Using this handy recipe card will make it even easier.
David Domoney is a Chartered Horticulturalist, Broadcaster, and Author. David has worked with a number of the UK’s leading garden retailers as a plant buyer and strategic consultant. With more than 30 years experience, in horticulture, David is as passionate about plants now as he was when he bought his first plant at a village fete.
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