Goan prawn & coconut curry with cumin rice
Spice up your mid-week meals with a curry in a hurry – throw in a handful of spices with shellfish, tomatoes, and spinach
- Prep:15 mins
Cook:15 mins
- Serves 2
- Easy
Nutrition per serving
- kcal 771
- fat 22g
- saturates 13g
- carbs 105g
- sugars 9g
- fibre 6g
- protein 33g
- salt 0.6g
Ingredients
- 1 tbsp sunflower oil
- 1 onion, thinly sliced
- 1 tbsp freshly grated ginger
- 2 garlic cloves, crushed
- 1 red chilli, deseeded and sliced
- ½ tsp turmeric
- ½ tsp chilli powder
- 1 tsp ground coriander
- 10 curry leaves
- 1 large potato, diced
- 400ml can half-fat coconut milk
- 8 cherry tomatoes, halved
- handful baby spinach
- 200g pack raw peeled prawns
- 1 tsp cumin seed
- 175g basmati rice
Method
Heat the oil and fry the onion, ginger, garlic and chilli for 5 mins until starting to soften. Add the spices, curry leaves and potato, then cook for 1 min more. Stir in the coconut milk and tomatoes, cover and leave to simmer for 10 mins until the potato is tender.
Add the spinach and prawns. Cook for 1 min more until the spinach wilts and the prawns turn pink.
Meanwhile, make the rice. Tip the cumin into a pan and toast over a dry heat for 30 secs. Add the rice, salt to taste and 400ml water, then cover and cook for 8-10 mins until the rice is tender and the water has been absorbed. Serve with the curry.