Punchy Prawn Curry

Ingredients

Serves 2

• Olive oil

• 2 x shallots

• 4 x garlic cloves

• Thumb size piece of ginger

• 1/2 red chilli

• 1 tsp caster sugar

• 1 tsp mustard seeds

• 1 tsp garam masala

• 1 tsp cumin

• 1 tsp coriander

• 1 tsp turmeric

• 2 tsp malt vinegar

• 1.5 tins chopped tomatoes

• 400g raw prawns

• Small bunch coriander

• Handful of spinach

• 1 carrot

• 2 red peppers

• 1 courgette

• Rice to serve

Method

1. Heat the oil in a deep-sided frying pan and add the onion, ginger, garlic and chilli and cook for 1-2 mins. 

2. Add the chopped courgette, carrot and peppers.  Cook until softened.  Approx 8-10 mins.

3. Stir in the sugar and spices for 1 min, then add in the vinegar and tomatoes and a splash of water.  Season with salt and simmer for 5 mins, stirring, until the sauce thickens.

4. Add the prawns and spinach and cook until prawns go pink.

5. Serve with the rice and fresh coriander.

I love seeing your creations so if you make this please upload an image to social media and #clemmiemacphersonnutrition. Thank you and happy cooking!