PRAWN AND SPINACH CURRY

 

Olive oil

1 onion, peeled and sliced into half moons

2 garlic cloves, peeled and sliced

1 thumb-sized piece of ginger, peeled and grated

1 tsp ground cumin

1 tsp ground coriander

1 tsp  ground turmeric

200 ml (7 fl oz) coconut milk

125 ml ( fl oz) vegetable stock from a cube

600 g raw prawns, shelled and deveined, thoroughly washed and patted dry

Zest and juice of a lemon

 230 g (4 oz) baby spinach

Salt and pepper to taste

a small bunch of fresh coriander

Brown rice and lemon wedges to serve.

Heat a glug of oil in a large saucepan over medium heat.  Add the onion, garlic and ginger and saute for 5 minutes until soft. Then add the spices, stir and cook for one minute more.  

Pour in the coconut milk and vegetable stock, bring to a boil, and simmer for 3 minutes, Add the prawns, lemon zest and juice and simmer until the prawns turn pink.

Place spinach leaves and cover with a lid for a minute or so until they have wilted into the curry. Season to taste and then add some chopped coriander reserving some for garnish.  

Serve over brown rice, scatter with the remaining coriander  and squeeze over some lemon juice.