1. Heat the oil in a large pan or wok,add the mushrooms and saut?e 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 saut?e 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.
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Serving Size: 1 Serving (303g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 178 | ||
Calories from Fat: 28 (16%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.1g | 4 % | |
Saturated Fat 0.5g | 3 % | |
Monounsaturated Fat 1.4g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 85.5mg | 26 % | |
Sodium 3654.3mg | 126 % | |
Potassium 1073.9mg | 28 % | |
Total Carbohydrate 21.7g | 6 % | |
Dietary Fiber 4.1g | 16 % | |
Sugars, other 17.6g | ||
Protein 16.6g | 24 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 178
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