Prawn and Spinach Curry

cook 20 mins
  • 4 tomatoes
  • 2 tablespoons groundnut oil
  • 2 red onions, chopped
  • 2.5-cm (1-inch) piece of fresh root ginger, peeled and grated
  • 4 garlic cloves, sliced
  • 1/4 teaspoon chilli powder
  • 1/2 teaspoon turmeric
  • 1 teaspoon ground coriander
  • 400 ml (14 fl oz) can coconut milk
  • 150 g (5 oz) spinach, chopped
  • 425 g (14 oz) raw peeled king prawns
  • 1 tablespoon toasted flaked almonds
  • cooked basmati rice, to serve
  • Place the tomatoes in a heatproof bowl and pour over boiling water to cover. Leave for 1–2 minutes, then drain, cut a cross at the stem end of each tomato and peel off the skins and chop.
  • Heat the oil in a wok or large frying pan, add the onions, ginger and garlic and stir-fry for 2–3 minutes. Add the spices and cook for a further 2–3 minutes, then add the tomatoes.
  • Pour in the coconut milk and bring to a simmer. Gradually add the spinach, stirring until wilted. Cook for 4–5 minutes.
  • Stir in the prawns and cook for a further 2 minutes or until the prawns turn pink.
  • Sprinkle with the almonds and serve with cooked rice.
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