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
Serves
4
Ingredients
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
Method
Cook the rice according to the pack instructions. Once cooked and drained, cover the pan with a lid.
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.
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.
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.
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.
Divide the curry between 4 serving bowls. Serve alongside the rice and scattered with the fresh coriander.