PRAWN & SPINACH CURRY

A quick bowl of curry is sometimes just what a chilly winter weeknight demands, eaten in front of the telly. This one is light, fresh and perky. I like to serve it with brown rice (those pre-cooked microwaveable packets are very handy).

Serves 4

● Rapeseed oil

● 1 onion, sliced finely into half-moons

● 2 garlic cloves, sliced

● 1 large thumb-sized piece of ginger, peeled and grated

● 1tbsp ground coriander

● 1tbsp ground cumin

● ½tsp ground turmeric

● 200ml (7fl oz) coconut milk

● 125ml (4fl oz) vegetable stock (fresh or a cube)

● 600g (1lb 5oz) raw prawns

● Zest and juice of 1 unwaxed lime, plus extra juice to serve

● 250g (9oz) baby spinach

● Salt and pepper

● A small bunch of fresh coriander, chopped

● Brown rice and lime wedges, to serve

Heat a glug of oil in a large saucepan over a medium heat. Add the onion, garlic and ginger and cook for 4-5 minutes until soft. Then add the spices, stir them in well and cook for a further minute. Pour in the coconut milk and the vegetable stock, bring to the boil and simmer for 2-3 minutes.

Add the prawns, lime juice and zest and simmer until the prawns are pink. Pile the spinach leaves in and pop a lid on for a minute or so until they have wilted down into the curry. Season, stir and then add some of the chopped coriander, reserving some to garnish.

Spoon over brown rice, scatter with the remaining coriander, squeeze over a bit more lime juice, grab a fork and settle down on the sofa for a quiet night in.