Prawn and Peas Curry
- 1 chopped red onion
- 1 tbsp olive oil
- ½ tsp cumin seeds
- 1 tsp each grated ginger and garlic
- 3 tbsp tomato puree
- 300g coconut cream
- 300g peas
- 300g peeled king prawns
- 200g baby spinach
- ½ tsp turmeric powder
- Cooked rice, to serve
- Fry the onion in the oil until softened and golden. Stir in the cumin, garlic and ginger, cook for a minute, then mix in the tomato puree and cook for a minute more.
- Add the peas, coconut cream, prawns, turmeric, spinach and a pinch of salt. Cover with a lid and cook until the prawns are pink and cooked through, then add the spinach and wilt for 5 mins. Add a splash of water to loosen the sauce, then check for seasoning and serve with cooked rice.
10 mins
4 serving