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Prawn and spinach callaloo
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Inspired by the Caribbean staple, this easy frying-pan supper is packed full of veg. To crank up the heat, finely slice the scotch bonnet chilli.
1 tbsp vegetable oil
1 small onion, chopped
4 garlic cloves, sliced
1 scotch bonnet chilli *, split lengthways and deseeded
175g okra **, trimmed and cut into chunks
350g pack diced butternut and sweet potato
¼ x 20g pack thyme, leaves picked
4 tbsp essential reduced fat coconut milk
260g pack essential spinach
180g raw extra large king prawns
crusty white bread, to serve
1 lime, cut into wedges, to serve
*(Available in selected stores or as part of th mixed chilli pack
** (Available in selected stores)
1. Heat the oil in a large frying pan over a low-medium heat. Add the onion and garlic with a pinch of salt and cook for 5 minutes until starting to soften. Stir in the chilli, okra and diced butternut squash and sweet potato. Cook, stirring regularly, for 7-8 minutes.
2. Add 75ml water to the pan with the thyme, cover and cook for 10 minutes, stirring occasionally. Mash some of the butternut and sweet potato and stir in the coconut milk. Add the spinach, a large handful at a time, stirring until wilted, adding a splash of water if needed. Stir in the prawns, cover and cook for 3-4 minutes until pink, opaque and cooked through; season and remove the chilli. Serve with the bread, plus the lime wedges for squeezing over the top.
This recipe first appeared in Waitrose & Partners Food, October 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in September 2019.