As you may have noticed, I’m a huge curry fan!! And I love making them myself as it’s so quick, easy and cost-effective. Normally I enjoy a creamy curry but this time I decided to make a more tomato-based, thicker curry and I’ll definitely be making this again!
4 chopped spring onions (green parts only)
1 sliced courgette
1 green pepper
100g cooked prawns
1 tin chopped tomatoes
2 tbsp tomato puree
1 tbsp garlic-infused oil
Cheat alert- 2 tbsp of Patak’s rogan josh spice paste. This has a small amount of garlic powder so be aware of garlic is your trigger! You could also use a mix of paprika, cumin, garam masala, curry powder and tumeric if you don’t want to use the paste.
Gently fry the courgette and pepper in the garlic oil until the vegetables starts to brown. Then add the tomato puree and spice paste or mix of spice and stir through.
Once this has cooked for 10 minutes, add the chopped tomatoes and spinach.
Leave everything to simmer for 15 minutes until everything is cooked and the sauce is thickened then add the prawns to heat through.
Serve with some lacto-free yoghurt (or sriracha if you need a bit more spice!) and gluten-free naan bread!