30 minute prawn satay curry

Ingredients

• 1 tbsp vegetable oil
• 200g frozen onions
• 2 cans of tinned chopped tomatoes
• 100ml water
• 1 tbsp tomato puree
• 2 bags of frozen prawns
• 1 tbsp curry powder
• 1 tbsp garam masala
• 1 tsp mild chilli powder
• a handful of spinach
• 1 tsp honey
• 2 tbsp peanut butter
• 1 tsp Lidl easy garlic
• salt and pepper (to taste)
• coriander to garnish (optional)

Method

1. Add vegetable oil to a pan and switch on your stove to medium-high heat.
2. Add in your frozen onions and cook until defrosted and brown. Sprinkle over some salt to draw out moisture from your onions.
3. Add in 2 cans of chopped tinned tomatoes and 100ml of water. Leave to simmer for 10 minutes.
4. Add the tomato puree to thicken up your curry.
5. After 10 minutes, add in your frozen prawns and cook on medium heat for 10 more minutes.
6. To bulk out the curry, add a handful of fresh spinach. The spinach will slowly wilt as the curry cooks. Add your curry powder and garam masala. You can add as little or as much as you like—season to taste!
7. Add in 1 tsp of easy garlic and leave to simmer for 5 minutes.
8. While the curry is cooking, make your rice and get ready to plate it up.
9. Lastly, add 2 tbsp of peanut butter and 1 tsp of honey and mix everything together. Your curry should look thick and creamy.
10. Serve the curry over some rice and enjoy!