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Quick Paprika Prawn & Veggie Stew with Garlic Mash & Fetta

If you are looking for your new comfort food, then we are happy to introduce you to this paprika prawn number. With dazzling garlic mash and a veggie-loaded stew, this meal will make you sing all night long. This recipe is under 650kcal per serving.

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Quick Under 650kcal Easy Prep Super Quick Prep
Prep: 25 mins
Cook: 25 mins
Servings: 4

Ingredients

2 servings 4 servings
  • olive oil
  • 1 bag carrot & zucchini mix
  • 1 bag chopped potato
  • 1 packet garlic paste
  • 20 gr butter (for the mash)
  • 2 milks
  • 1 packet prawns
  • 1 passata
  • 1 sachet paprika spice blend
  • 0.5 cups water
  • 1 tsp brown sugar
  • 10 gr butter (for the prawns)
  • 1 bag baby spinach leaves
  • 1 packet fetta cubes
  • olive oil
  • 1 bag carrot & zucchini mix
  • 1 bag chopped potato
  • 2 packets garlic paste
  • 40 gr butter (for the mash)
  • 4 milks
  • 2 packets prawns
  • 2 passatas
  • 2 sachets paprika spice blend
  • 1 cup water
  • 2 tsp brown sugar
  • 20 gr butter (for the prawns)
  • 1 bag baby spinach leaves
  • 1 packet fetta cubes

Instructions

  1. • Preheat oven to 240°C/220°C fan-forced. Boil the kettle.
    • Place carrot & zucchini mix on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat.
    • Roast until tender, 18-22 minutes.
  2. • Half-fill a large saucepan with boiled water, then add a generous pinch of salt over high heat.
    • Cook chopped potato and garlic in the boiling water, until easily pierced with a fork, 10-15 minutes. Drain and return to pan.
    • Add the butter and the milk to potato and season with salt. Mash until smooth. Cover to keep warm.
  3. • When veggies have 5 minutes remaining, in a 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, brown sugar and butter (for the prawns), until slightly thickened, 1-2 minutes. Season with salt and pepper.
    • Remove saucepan from heat and stir through roast veggies and baby spinach leaves, until wilted and combined. Season to taste.
  4. • Divide garlic mash and prawn tomato stew between bowls.
    • Crumble over fetta cubes to serve. Enjoy!