Spice up your mid-week meals with a curry in a hurry – throw in a handful of spices with shellfish, tomatoes, and spinach
Prep:15 mins
Serves 2
1 tbsp sunflower oil1 onion, thinly sliced1 tbsp freshly grated ginger2 garlic cloves, crushed1 red chilli, deseeded and sliced½ tsp turmeric½ tsp chilli powder1 tsp ground coriander10 curry leaves1 large potato, diced400ml can half-fat coconut milk8 cherry tomatoes, halvedhandful baby spinach200g pack raw peeled prawn
STEP 1Heat the oil and fry the onion, ginger, garlic and chilli for 5 mins until starting to soften. Add the spices, curry leaves and potato, then cook for 1 min more. Stir in the coconut milk and tomatoes, cover and leave to simmer for 10 mins until the potato is tender.STEP 2Add the spinach and prawns. Cook for 1 min more until the spinach wilts and the prawns turn pink.STEP 3Meanwhile, make the rice. Tip the cumin into a pan and toast over a dry heat for 30 secs. Add the rice, salt to taste and 400ml water, then cover and cook for 8-10 mins until the rice is tender and the water has been absorbed. Serve with the curry.
