Goan prawn, potato & coconut curry

• coconut oil↗125g g
• onions↗2

  chopped

• dried red chillies↗5

  (Scotch bonnet work well)

• ginger↗thumb-sized piece

  grated

• garlic cloves↗4

  grated

• dried curry leaves6
• mustard seeds½ tsp tsp
• tomato purée↗30g g
• hot chilli powder↗½ tsp tsp
• turmeric↗½ tsp tsp
• coconut milk↗2 x 400g cans

  2 x 400g cans

• cauliflower↗300g g

  (1/2 small one), broken into small florets

• large potato↗1

  peeled and chopped into 2cm chunks

• raw peeled prawns600g g
• spring onions↗1 bunch

  finely chopped

• coriander1 bunch

  chopped

• salted peanuts↗100g

  chopped

• lime↗

  wedges, to serve

Step-by-step instructions

1. 1

   Heat the coconut oil in a casserole or wok over a medium heat and add the onions, dried chillies, ginger, garlic, curry leaf and mustard seeds, fry for 12-15 mins until the onion is soft, then stir in the tomato purée, chilli and turmeric and continue to cook for 1-2 mins more. Pour in the coconut milk and 200ml water, simmer the sauce for 20 mins, then blitz in a blender or with a hand blender until smooth.

2. 2

   Pour the sauce back into the saucepan and bring up to a simmer. Stir in the cauliflower and potato, cover and simmer for 15 mins. Add the prawns and poach for 2 mins, or until they turn pink. If freezing, cool and freeze, then defrost and reheat when you’re ready to eat. To serve, scatter the spring onions, coriander and peanuts over the curry and squeeze over a little lime juice.