This curry is super simple and IDEAL after a long day at work. Zero faff, major flavour. Swap out the prawns if you’re veggie or vegan and add in some chunks of potato – Yum! Make sure to tag me on social (@thefoodmedic) if you try it!
prawn & pepper curry
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Ingredients
- 1 tbsp coconut oil
- 1 onions, finely sliced
- 2 garlic cloves, grated
- 1 tbsp curry powder
- 1 tsp turmeric
- 1/4 tsp salt
- 2 bell peppers, sliced
- 400g can plum tomatoes
- 400ml can coconut milk
- 400g of king prawns, shelled and deveined
- 2 handfuls of spinach
Instructions
Heat the oil in a large saucepan and add the onions. Cook until softened, about 5 mins. Add the garlic and spices stir to combine. Cook for 1-2 minutes.
Next then pour in the canned tomatoes, break up with a wooden spoon and simmer for 10 mins. Add the pepper. Pour in the coconut milk and bring to the boil and simmer for a further 15 minutes until the sauce has thickened.
Add the prawns and spinach, and warm through for a further 5 minutes.
Eat immediately* or store in an airtight container in the fridge for last-minute dinners after work!
Notes
*Enjoy alongside your favourite rice of choice
