I made this recipe with the cherry tomatoes that I bought at the Totally Tomato Show. It’s a curry that is almost made from scratch with spices and flavourings. You could however just add a little curry paste to the reduced-fat coconut milk when time is of the essence. Start by adding just 1 teaspoon and then add more according to how hot you like your curry, but err on the side of caution as the flavour will intensify as it cooks.
The recipe is wonderfully high in protein but only serves 2. Simply double the quantities if you wish to feed 4.
Fragrant Prawn and Tomato Curry
1 tsp sunflower oil
1 clove garlic, sliced
1.5 cm piece root ginger, peeled and chopped
1/2 green chilli, deseeded and chopped
2 cardamom pods, crushed
2 tsp freeze-dried curry leaves
100g cherry tomatoes, halved
100ml reduced-fat coconut milk
200g pack raw, peeled King prawn tails
125g spinach leaves, washed
juice of 1/2 lime
salt and freshly ground black pepper
1. Heat the oil in a heavy-based frying pan. Add the garlic, ginger, chilli, cardamoms and curry leaves. Cook over a medium heat for 2 minutes, then add the tomatoes and stir to coat.
2. Add the coconut milk and simmer, covered for about 10 minutes to give a creamy sauce.
3. Add the prawns and spinach, bring to the boil, then simmer gently for 3-4 minutes until the prawns are pink and completely cooked and the spinach has wilted.
4. Add the lime juice and salt and pepper to taste. Serve at once with rice if liked.
WLS PORTION: 1/2-3/4
Image courtesy of Waitrose where more than 5,000 recipes can be viewed at Waitrose.com