Jono & Jules do food & wine

This will improve your veg intake for the day and puts frozen prawns to good use. A perfect curry for mid-week. Serve with naan breads or rice and lime wedges.

Prawn, spinach & coconut curry – serves 2-3

• 2 tbsp olive oil
• 200g raw prawns, defrosted if frozen
• 1 onion, diced
• 3 large cloves of garlic, finely chopped
• 1-2 chillies, deseeded
• 1 red pepper, sliced
• 2 tbsp curry paste, we like Patak’s Madras
• 400ml tin of coconut milk
• 80g Tenderstem broccoli, cooked until tender
• 100g baby spinach
• lime wedges, to serve

Heat the oil in a frying pan over a medium heat and fry the onion for 5 minutes until softened. Add the garlic and chillies and fry for another 2 minutes, then addd the sliced pepper and cook for 3 minutes until softened.

Push the veg to one side and fry the curry paste for a couple of minutes to heat through, then add the coconut milk and mix well to combine. Simmer for about 10 minutes, or until thickened, then add the prawns, broccoli and spinach. Stir well and simmer until the prawns are just cooked and the spinach wilted.

Serve with rice or naan breads and lime wedges for squeezing over.