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    Fragrant prawn and tomato curry

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    Fragrant prawn and tomato curry

    1 of your 5 a day

    • Preparation time: 15 minutes
    • Cooking time: 25 minutes

    Serves: 2


    • 1 tsp sunflower oil
    • 1 clove garlic, sliced
    • 1.5cm piece fresh root ginger, peeled and chopped
    • ½ green chilli, deseeded and chopped
    • 2 cardomom pods, crushed
    • 2 tsp Bart Freeze Dried Curry Leaves
    • 100 g essential Waitrose Cherry Tomatoes, halved
    • ½ x 160mil can essential Waitrose Coconut Cream
    • 200g pack Waitrose Raw, Peeled Indonesian King Prawn Tails
    • ½ x 250g bag essential Waitrose Spinach, washed
    • Juice of ½ lime


    1. Heat the oil in a small, heavy-based frying pan and add the garlic, ginger, chilli, cardamom and curry leaves. Cook over a medium heat for a couple of minutes, then add the tomatoes and stir to coat. Pour in the coconut cream, season and simmer, covered, for 10 minutes to give a creamy sauce.
    2. Add the prawns and spinach to the pan, bring to the boil, then simmer gently for 3–4 minutes until the prawns are pink and completely cooked, and the spinach has wilted. Add the lime juice. Serve with basmati rice.

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    Cook's tips

    Use the remaining spinach in a stir-fry; or wilt, then top with a poached egg and serve with toast for an easy brunch or supper.
    Freeze leftover coconut cream into individual portions in an ice cube tray and use as needed, directly from frozen.

    Drinks recommendation

    Tsingtao Lager has a crisp, slightly malty
    flavour and nutty sweet taste which complements the well-balanced spices in this curry


    Average user rating

    4 stars