Paprika Prawn & Spinach Stew

• servings: 4 servings
• active time: 30 minutes
• total time: 30 minutes

Ingredients

olive oil

2 carrot

2 zucchini

4 potatoes

2 clove garlic

1/4 cup milk

1 packet prawns

400ml passata

25g paprika spice blend

1 cup water

2 tsp brown sugar

1 bag baby spinach leaves

50g Fetta Cubes

40 g butter (for the mash)

20 g butter (for the prawns)

Directions

• Preheat oven to 240°C/220°C fan-forced. • Boil the kettle. • Cut carrot and zucchini into thick half-moon chunks. • Place carrot and zucchini on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes.

• Meanwhile, peel potato and cut into large chunks. • Finely chop garlic. • Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain.

• Return saucepan to medium-high heat with a drizzle of olive oil. Cook garlic until fragrant, 1 minute. • Remove from heat and return potato to saucepan. Add the butter (for the mash) and the milk and season with salt. Mash until smooth. Cover to keep warm. TIP: Save time and get more fibre by leaving the potato unpeeled.

• When veggies have 10 minutes remaining, in a second large saucepan, heat a drizzle of olive oil over medium-high heat. • Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. • Reduce heat to medium, then stir in passata, paprika spice blend, the water, the brown sugar and the butter (for the prawns), until slightly thickened, 2-3 minutes. Season with salt and pepper.

• Remove saucepan from heat and stir through roasted veggies and baby spinach leaves, until wilted and combined. Season to taste.

• Divide garlic mash and prawn tomato stew between bowls. • Crumble over fetta cubes to serve. Enjoy!

Nutrition

• Serving Size: 667
• Total Fat: 16.6 g
• Saturated Fat: 10.2 g
• Sodium: 1466 mg
• Total Carbohydrate: 40.5 g
• Total Sugars: 18 g
• Protein: 26.7 g