A perfect store cupboard and freezer midweek meal, this prawn curry is brimming with Keralan flavours of coconut and turmeric and is prepared in the oven in one pot.
Prep
10 min
Cook
30 min
Serves
4
Difficulty
Easy
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Ingredients
vine tomatoes 440 g (sliced)
bell pepper 2 (sliced)
onion 2 (sliced)
ginger 10 g (grated)
mustard seeds 2 tsp
ground coriander 1 tsp
ground cumin 1 tsp
ground turmeric ½ tsp
mild chilli powder 1 tsp
curry leaves 1 handful
coconut milk 400 g
olive oil 1 tbsp
frozen prawns 400 g
spinach 100 g (chopped)
lime 1 (juice)
fresh coriander 1 handful
mixed chillies to taste (chopped)
folded flatbreads 4
Method
Preheat the oven to 180°C fan/200°C/gas 6. Halve the tomatoes. Slice the bell pepper and onion. Grate the ginger.
Tip the tomatoes and their vines, the bell pepper, onion, ginger, all the spices, a pinch of salt and a drizzle of oil into a roasting tin and mix really well to coat everything evenly.
Transfer the tin to the oven and roast for 15–20 minutes (if your oven runs hot and things start to char, rescue them after 15).
Fish out the vines, squash down the tomatoes, add the coconut milk, prawns and spinach and return to the oven for 9–10 minutes, or until the prawns are pink and just cooked through.
Meanwhile, heat the flatbreads according to the packet instructions.
Taste and season with the lime juice and more salt as needed, scatter over the fresh coriander and thinly sliced and de-seeded fresh chilli to taste. Serve with the flatbreads and enjoy!
