Prawn and pepper curry

April 11, 2020
Serves: 2 Cooks In: 30 mins
  1. Heat the oil in a large sauce pan and add the onions. Cook until softened, about 5 minutes. Add the garlic and spices then combine. Cook for 1-2 minutes.
  2. Next pour in the canned tomatoes, break them up with a wooden spoon and simmer for around 5 minutes. Add in the bell peppers. Pour in the coconut milk and bring to the boil and simmer for a further 15 minutes until the sauce has thickened and the bell peppers have softened but still have a bit of bite to them.
  3. Add the prawns and spinach and cook on a medium heat for a further 2 minutes.
  4. Serve with any kind of rice or wholemeal pita.


  • 1 tbsp coconut oil (or extra virgin olive oil)
  • 1 red onion (or white onion or spring onion), finely chopped in half moons
  • 2 garlic cloves, crushed
  • 2 tsp curry powder
  • 2 tsp turmeric
  • 2 bell peppers (red, yellow or green), sliced
  • 400g can of plum tomatoes
  • 400ml can of coconut milk
  • 2 handfuls of spinach
  • 150g king prawns

If you don’t have any of these spices you could also try a mix of; garam masala, yellow/black mustard seeds, fennel seeds, cardamom pods, cumin seeds)