South Indian prawn, New potato, coconut and spinach curry

Season
Spring/Summer
Skill level
Simple
Preparation Time
10 minutes
Cooking Time
40 minutes
Serves
Serves 4

This beautiful South Indian, New potato, coconut and spinach curry is packed with flavour - it's the perfect date night dish!

This recipe was created for us by Gabriella English

Ingredients

  • 500g Cornish New potatoes, halved
  • 2tbsp vegetable oil
  • 1 onion, thinly sliced
  • 3cm piece ginger, peeled and finely grated
  • 3 cloves garlic, crushed
  • 1-2 green chilies, depending on your heat preference, finely chopped
  • 2tsp ground turmeric
  • 2tsp mustard seeds
  • 2tsp garam masala
  • 1tsp ground cumin
  • 1tsp ground coriander
  • Large tomatoes, roughly chopped
  • 400ml coconut milk
  • 200ml water
  • 1tbsp white wine vinegar
  • 1tsp caster sugar
  • 200g green beans, trimmed and halved widthways
  • 350g king prawns
  • 200g spinach
  • Juice of 1 lime, plus lime wedges to serve

Method

  1. 1Heat the oil in a large frying pan over medium high heat and add the onion. Cook, stirring occasionally, until golden brown, 6-8 minutes. Once cooked, add the ginger, garlic, chilies, turmeric, mustard seeds, garam masala, ground cumin and coriander.
  2. 2Cook, stirring, for 2 minutes then add the tomatoes and cook until slightly softened, 2 more minutes.
  3. 3Add the coconut milk, water, vinegar and sugar. Season with salt and pepper, bring to a simmer and cook for 10 minutes.
  4. 4Add the potatoes, cover with a lid and simmer for 15 minutes until almost cooked. Add the green beans, stir and cook for a further 5 minutes until the potatoes and beans are tender.
  5. 5Add the king prawns and cook for 3-4 minutes, until cooked through. Stir through the spinach until wilted. Add the lime juice, taste and season with more salt and pepper if you like.