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 Cherry Tomatoes, halved
½ x 160mil can Coconut Cream
200g pack Raw, Peeled King Prawn Tails
½ x 250g bag Spinach, washed
Juice of ½ lime
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.
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.