Name: Jess Carter's prawn and spinach curry
Total time: 1200 s
Yield: 4
Ingredients: 300 gram brown rice; 1 onion; 2 clove garlic; 1 red pepper; 1 yellow pepper; 1 jar tikka paste; 400 gram vine-ripened tomato; 330 gram king prawn; 120 gram spinach; 10 gram coriander

Step 1

Cook the rice (300 g) according to the pack instructions. Once cooked and drained, cover the pan with a lid.

Step 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.

Step 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.

Step 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.

Step 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.

Step 6

Divide the curry between 4 serving bowls. Serve alongside the rice and scattered with the fresh coriander (10 g) .

Jess Carter's prawn and spinach curry

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