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England defender JESS CARTER’S ultimate post-match meal? It’s got to be a curry!

This Eat Well recipe, created by our chefs, means you can get plenty of veggies and lean protein into your dinner



  • 300g brown rice
  • 1 onion, finely diced
  • 2 cloves garlic, grated
  • 1 red pepper, deseeded and cut into chunks
  • 1 yellow pepper, deseeded and cut into chunks
  • 1 jar (200g) M&S tikka paste
  • 400g vine tomatoes, halved
  • 330g raw king prawns
  • 120g spinach
  • 10g coriander


  1. Cook the rice 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 and cook for 6-8 minutes, until softened.
  3. Tip in the garlic and cook for 2 minutes before adding the peppers and cooking for another 4 minutes, stirring to ensure the garlic doesn’t burn.
  4. Add the tikka paste and cook for 2 minutes, then tip in the tomatoes and cook for another 2 minutes. Pour in 200ml 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 and stir well, then cover and cook for 2-3 minutes or until the prawns are pink and cooked through. Stir in the spinach and allow it to wilt.
  6. Divide the curry between 4 serving bowls. Serve alongside the rice and scattered with the fresh coriander.