PRAWN AND SPINACH CURRY

INGREDIENTS (SERVES 4)

- 4 tomatoes

- 2 tbsp groundnut oil

- 2 red onions, chopped

- 1 inch piece of fresh root ginger, peeled and grated

- 4 garlic cloves, sliced

- ¼ tsp chilli powder

- ½ tsp turmeric

- 1 tsp ground coriander

- 400ml coconut milk

- 150g spinach, chopped

- 425g raw peeled king prawns - 1 tbsp toasted flaked almonds

METHOD

Place the tomatoes in a heatproof bowl and pour over boiling water to cover. Leave for one to two minutes, then drain, cut a cross at the stem end of each tomato and peel off the skins and chop.

Heat the oil in a wok or large frying pan, add the onions, ginger and garlic and stirfry for two to three minutes. Add the spices and cook for a further two to three minutes, then add the tomatoes.

Pour in the coconut milk and bring to a simmer. Gradually add the spinach, stirring until wilted. Cook for four to five minutes.

Stir in the prawns and cook for a further two minutes or until the prawns turn pink.

Sprinkle with the almonds before serving.

PER SERVING Kcals: 407, Protein: 22.5g, Carbs: 12.3g, Fat: 30.6g