Cooking Instructions
1.
Cook the
rice (300 g)
according to the pack instructions. Once cooked and drained, cover the pan with a lid.
2.
Heat a splash of sunflower oil in a large saucepan over a medium heat. Add the
onion (1)
and cook for 6-8 minutes, until softened.
3.
Tip in the
garlic (2 cloves)
and cook for 2 minutes before adding the
red pepper (1)
,
yellow pepper (1)
and cooking for another 4 minutes, stirring to ensure the garlic doesn’t burn.
4.
Add the
tikka paste (1 jar)
and cook for 2 minutes, then tip in the
tomatoes (400 g)
and cook for another 2 minutes. Pour in 200 ml water and mix well, then cover with a lid and allow to simmer for 6-8 minutes, until the tomatoes begin to soften.
5.
Add the
prawns (330 g)
and stir well, then cover and cook for 2-3 minutes or until the prawns are pink and cooked through. Stir in the
spinach (120 g)
and allow it to wilt.
6.
Divide the curry between 4 serving bowls. Serve alongside the rice and scattered with the
fresh coriander (10 g)
.