Coconut prawn curry
A delicious, rich and creamy coconut curry. Simple to make and ready way before a take away would arrive!
Course
Main Course
Cuisine
Indian
Servings
Prep Time
2 people
20 minutes
Cook Time
15 minutes
Servings
Prep Time
2 people
20 minutes
Cook Time
15 minutes
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
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).