Ingredients – serves 3

• 1 tbsp garam masala
• 1 tsp turmeric
• 1 tsp salt
• 180g king prawns
• 1 tbsp extra virgin olive oil
• 1 large onion, sliced finely
• 2 inches ginger, grated
• 2 cloves garlic, grated
• 2 tbsp tomato puree
• 1 red chilli / 1 tsp chilli flakes
• 50g ground almonds
• 300ml vegetable stock
• 50g creamed coconut
• 225g spinach
• 2 red peppers, finely sliced
• 1 tin chickpeas
• 1 lime to serve
• Coriander to serve

Method

• Heat the oil in a pan and cook the onion for a couple of minutes until softened.
• Stir in the garam masala, salt, turmeric, garlic, chilli and fresh ginger
• Add the tomato paste, coconut cream, chickpeas and stock, then stir in the ground almonds and bell peppers.
• Cook for 10 minutes before finally adding the drained prawns and the spinach.  Cooking for a further 2 minutes or so until the prawns have turned pink.
• Serve with a sprinkling of coriander and lime wedges.