Prawn Curry

Peel the onions, deseed the peppers and cut them into slices. Then half the tomatoes.

Heat a drizzle of olive oil in a pan over medium-high heat and add the sliced onions, peppers and tomatoes. Cook for 5 minutes, occasionally stirring. Meanwhile, cut the skin off the ginger and set it aside.

Next, add the prawns to the pan, grate in the ginger and season everything with salt, pepper, 1 tsp ground coriander, 1 tsp ground cumin and 1 tsp ground turmeric. Give everything a thorough stir.

Once the prawns have turned pink, add the coconut milk and spinach. Stir well and leave to simmer for 10 minutes.

Serve between fours bowls.