Chop a spring onion and blend with a clove of garlic, a small knob of
fresh peeledand chopped ginger, a little fresh coriander, a small green
chopped chilli and a pincheach of ground turmeric and cumin. Set aside.
Heat a small non-stick pan and spraywith olive oil spray. Add the spice
paste and gently cook for 2 min. Stir in 100g peeled and chopped potato,
a chopped carrot, 50ml light coconut milk and 65ml of water. Bring to the
boil then cover and simmer until potato is cooked (about 20min). Add
100g peeled prawns and a small, sliced courgettes. Serve the curry with
125g cooked brown basmati rice with a handful of spinach stirred in
and some lemon wedges to squeeze over.
fresh peeledand chopped ginger, a little fresh coriander, a small green
chopped chilli and a pincheach of ground turmeric and cumin. Set aside.
Heat a small non-stick pan and spraywith olive oil spray. Add the spice
paste and gently cook for 2 min. Stir in 100g peeled and chopped potato,
a chopped carrot, 50ml light coconut milk and 65ml of water. Bring to the
boil then cover and simmer until potato is cooked (about 20min). Add
100g peeled prawns and a small, sliced courgettes. Serve the curry with
125g cooked brown basmati rice with a handful of spinach stirred in
and some lemon wedges to squeeze over.