Prawn and Spinach Curry
1 red onion
1 tbsp olive oil
1 garlic clove
1 tsp garam masala
1 tsp ground coriander
½ tsp ground cumin or cumin seeds
400g tin chopped tomatoes
200g field fare frozen spinach, thawed
200g sustainably sourced peeled and deveined field fare frozen king prawns, thawed
100ml Greek yogurt, plus extra to serve
Steamed basmati rice
Finely slice the onion and heat the oil in a deep frying pan, then gently fry for 5 minutes or until soft. Crush in the garlic, add the garam masala, ground coriander and cumin, then fry for 2-3 minutes.
Add the chopped tomatoes (see tip) and simmer for 10 minutes. Stir through the spinach and simmer for 5 minutes more.
Stir through the prawns and yogurt and simmer for 3-4 minutes. Season with pepper and a good pinch of salt, then cook for a further 5 minutes or until the prawns are pink and cooked through, and the sauce is hot. Serve with steamed basmati rice, fresh coriander and extra Greek yogurt.
Many thanks to www.deliciousmagazine.co.uk for this Recipe