Coconut prawn curry
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Ingredients
- 1 onion sliced
- 2 tbsp coconut oil or olive oil
- 1 tsp turmeric powder
- 1 tsp garam masala
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1 inch fresh ginger finely sliced
- 4 cloves garlic crushed
- 1 red chilli finely sliced, seeds removed
- 1 tin tomatoes
- 1 tin coconut milk
- 200 g frozen spinach thawed
- 200 g shelled prawns defrosted
Servings:
Instructions
- Saute the onion in the coconut oil until translucent.
- Stir in the spices and cook for about 3 minutes before adding the garlic, ginger and chilli. Cook for a further 3 minutes.
- Add in the tin of tomatoes, bring to the boil and leave to simmer for 10 minutes.
- Meanwhile, in a colander gently the squeeze the spinach to get rid of some of the water.
- Add the coconut milk to the pan and bring to the boil. Add in the spinach and prawns and heat until cooked through (about 4 minutes).
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