Zippy prawn curry

For great food ready in a flash, cook these king prawns from frozen–or use smaller prawns to make it more cost effective…

PER SERVING CALS 271 FAT 15g SERVES 4

1 medium onion, sliced 4tbsp olive oil 2 garlic cloves, finely sliced 2in fresh ginger, chopped 4tbsp curry powder (medium heat) 500g passata 1tbsp honey 300g raw king prawns, frozen 200g baby spinach 1 lime Small handful of fresh coriander, chopped

1 Fry the onion in the olive oil for a few minutes, then add the garlic and ginger and stir-fry for another minute before adding the curry powder.

2 Stir the contents of the pan, then pour in the passata and honey and simmer for 10 mins to help cook the acidity from the passata.

3 Add the prawns and cook for a further 5 mins, or until the prawns have turned pink and are cooked through (just take one out and cut it in half – it should be white and hot!)

4 Just before you turn off the heat, stir in all the spinach and then remove from the heat. It will seem like a lot of spinach, but will wilt to much less.

5 Finish with some salt and pepper, a squeeze of lime juice and scattering of fresh coriander.

TIP If you want to serve with rice, simply add a 1tbsp of the oil to a saucepan, add a cup of basmati rice followed by 2 cups of boiling water, cover, turn onto the lowest heat and leave to cook for 12 mins. You can do this before you start cooking the curry.