Goan prawn & coconut curry with cumin rice

• sunflower oil↗1 tbsp tbsp
• onion↗1

  thinly sliced

• freshly grated ginger1 tbsp tbsp
• garlic cloves↗2

  crushed

• red chilli↗1

  deseeded and sliced

• turmeric↗½ tsp tsp
• chilli powder↗½ tsp tsp
• ground coriander↗1 tsp tsp
• curry leaves↗10
• large potato↗1

  diced

• can half-fat coconut milk↗400ml ml
• cherry tomatoes↗8

  halved

• handful baby spinach↗
• pack raw peeled prawn200g g
• cumin seed↗1 tsp tsp
• basmati rice↗175g

Step-by-step instructions

1. 1

   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.

2. 2

   Add the spinach and prawns. Cook for 1 min more until the spinach wilts and the prawns turn pink.

3. 3

   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.