Ingredients

The following ingredients have 2 Servings
  • P
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  • w
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Instruction

  • <p>Preheat the oven to 180°C fan/200°C/gas 6.</p> <p>Tip the tomatoes and their vines, the green pepper, onion, ginger, all the spices, salt and oil into a roasting tin and mix really well to coat everything evenly.</p> <p>Transfer the tin to the oven and roast for 15–20 minutes (if your oven runs hot and things start to char, rescue them after 15).</p> <p>Fish out the vines, squash down the tomatoes, add the coconut milk, prawns and spinach and return to the oven for 9–10 minutes, or until the prawns are pink and just cooked through.</p> <p>Taste and season with the lime juice and more salt as needed, scatter over the fresh coriander and chopped chilli to taste and serve with flatbreads or white basmati rice.</p> <p>CHANGE IT UP: If you prefer a thicker curry, use half the amount of coconut milk, or a 200g can of coconut cream. (Don’t make the mistake I have in the past and buy a cardboard packet of creamed coconut, it’s useful only as a cosh/doorstop.)</p>