This beautiful South Indian style, New potato, coconut and spinach curry is packed with flavour - it's the perfect date night dish!
This recipe was created by Gabriella English.
SEASON
Spring/Summer
COMPLEXITY
Simple
PREPARATION TIME
10 minutes
COOKING TIME
40 minutes
SERVES
Serves 4
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
Heat 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
Cook, stirring, for 2 minutes then add the tomatoes and cook until slightly softened, 2 more minutes.
3
Add the coconut milk, water, vinegar and sugar. Season with salt and pepper, bring to a simmer and cook for 10 minutes.
4
Add 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
Add 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.
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