GOAN PRAWN & COCONUT CURRY WITH CUMIN RICE

Goan prawn & coconut curry with cumin rice image

Spice up your mid-week meals with a curry in a hurry - throw in a handful of spices with shellfish, tomatoes, and spinach

Provided by Sara Buenfeld

Time 30m

Number Of Ingredients 16

Ingredients

1 tbsp sunflower oil
1 onion , thinly sliced
1 tbsp freshly grated ginger
2 garlic cloves , crushed
1 red chilli , deseeded and sliced
½ tsp turmeric
½ tsp chilli powder
1 tsp ground coriander
10 curry leaves
1 large potato , diced
400ml can half-fat coconut milk
8 cherry tomatoes , halved
handful baby spinach
200g pack raw peeled prawn
1 tsp cumin seed
175g basmati rice

Steps:

Heat the oil and fry the onion, ginger, garlic and chilli for 5 mins until starting to soften. Add the spices, curry leaves and potato, then cook for 1 min more. Stir in the coconut milk and tomatoes, cover and leave to simmer for 10 mins until the potato is tender.
Add the spinach and prawns. Cook for 1 min more until the spinach wilts and the prawns turn pink.
Meanwhile, make the rice. Tip the cumin into a pan and toast over a dry heat for 30 secs. Add the rice, salt to taste and 400ml water, then cover and cook for 8-10 mins until the rice is tender and the water has been absorbed. Serve with the curry.

Nutrition Facts : Calories 771 calories, Fat 22 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 105 grams carbohydrates, Sugar 9 grams sugar, Fiber 6 grams fiber, Protein 33 grams protein, Sodium 0.6 milligram of sodium