Prawn, Pumpkin & Spinach Curry
An easy prawn curry that’s delicious served with our Caribbean-inspired Couscous. A great way to use up seasonal pumpkin or squash.
Method
Heat the oil in a large deep-sided frying pan over a low-medium heat. Add the onion and ginger and cook for 8-10 minutes until golden. Add the garlic, chilli, coriander stalks and curry powder and cook for another minute.
Add the pumpkin, turmeric and a good pinch salt and stir for a minute or two. Pour in the coconut milk and 150ml of water. Increase the heat to medium and bring to a simmer. Cook for 10 minutes.
Meanwhile prepare the couscous according to the packet instructions.
Add the prawns, spinach, lime zest and half the juice and cook for 3 minutes or until the prawns are cooked through. Check for seasoning and stir in the remaining lime juice and the coriander leaves.
Ingredients
- 2 tbsp coconut or groundnut oil
- 1 onion
- 3 cloves of garlic
- 5 cm ginger, grated
- 1-2 red chillies, deseeded and finely chopped
- small bunch of fresh coriander, stalks finely chopped, leaves roughly chopped
- 1 tbsp Caribbean curry powder
- 350g peeled pumpkin, cut into cubes or thinly sliced
- ½ tsp ground turmeric
- 1 x 400g tin of full fat coconut milk
- 1 x packet of Ainsley Caribbean-inspired Couscous
- 300g raw king prawns
- 100g baby spinach leaves
- juice & zest of 1 lime