Serves 2

Ingredients

  • 1 tbsp coconut oil
  • 1 onion chopped
  • 1 tbsp ginger, peeled and chopped
  • 3 x garlic cloves, minced
  • 1 green chilli, finely chopped
  • 400 g chopped tomatoes
  • 1 tbsp curry powder
  • Salt
  • 400 g shelled prawns
  • Juice of half a lemon
  • 60g fresh spinach
  • Handful fresh coriander, chopped

Instructions:

1. Heat the coconut oil in a large frying pan on a low heat and cook the onion for 10 mins until fragrant and golden brown.

2. Add the ginger, garlic and chilli and cook for 2 mins more.

3. Add the tomatoes, curry powder, salt and simmer for 10 mins.

4. Add the prawns and lemon juice and simmer for 5 mins until the prawns are heated through.

5. Stir in the spinach for 2 mins until wilted.

6. Serve with cauliflower rice (see side dishes) and sprinkled with coriander.