Serves 3 Dinner, Curry, Prawns, Dairy-free No ratings
Ingredients
- 220g cherry tomatoes on the vine, halved
- 1 green pepper, finely sliced
- 1 onion, roughly sliced
- 2cm fresh ginger, grated
- 2 teaspoons mustard seeds
- 1 teaspoon freshly ground black pepper
- 1 teaspoon ground coriander
- 1 heaped teaspoon ground cumin
- ½ teaspoon ground turmeric
- 1 teaspoon ground chilli
- A few curry leaves (optional)
- 1 teaspoon sea salt
- 1 tablespoon oil
- 1 x 400g tin of coconut milk
- 300-350g raw king prawns
- 100g spinach, roughly chopped
- 1 lime, juice only
- A handful of fresh coriander, roughly chopped
- 1 red chilli, finely chopped
Method
Preheat the oven to 180C fan/200C/gas 6. Tip the tomatoes and their vines, the green pepper, onion, ginger, all the spices, salt and oil into a roasting tin and mix really well to coat everything evenly.
Transfer the tin to the oven and roast for 15-20 minutes (if your oven runs hot and things start to char, rescue them after 15).
Fish out the vines, squash down the tomatoes, add the coconut milk, prawns and spinach and return to the oven for 9-10 minutes, or until the prawns are pink and just cooked through.
Taste and season with the lime juice and more salt as needed, scatter over the fresh coriander and chopped chilli to taste and serve with flatbreads or white basmati rice.
Comments
No comments yet.