Spiced tomato prawns

1 tsp olive oil (27 cals)

½ tsp cumin seeds

½ cinnamon stick

2 cloves

1 bay leaf

1 small onion, peeled and chopped (44 cals)

1 red bell pepper, de-seeded and chopped (51 cals)

2 cloves garlic, peeled and thinly sliced (8 cals)

1 red or green chilli, peeled, de-seeded and sliced (2 cals)

½ tsp mild chilli powder

1 tsp paprika (7 cals)

½ tsp salt

2 fresh tomatoes, roughly chopped (28 cals)

1 tbsp water

250g cooked king prawns (if frozen, defrost as per pack instructions before use) (190 cals)

50g rocket (arugula) (13 cals)



5 thoughts on “Spiced tomato prawns”

  1. This is a regular in our house when I cook for my partner’s 5:2, and as a non 5:2er, I still feel like I’m eating a proper meal. I’ve passed the recipe on to friends also 5:2ing and they’ve really enjoyed it too!

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