Here is a super delicious, easy-to-make, and fragrant curry. It’s super versatile and you can adjust the recipe to your liking!

Ingredients:

• 2 green chillis

• 200g spinach

• Corriander (optional)

• Lemon juice of half a lemon

• Water to blend

• Oil

• 250g baby potatoes

• 5-6 white cup mushrooms

• 200g large king prawns

• 1/2 white onion

• 1 1/2 tablespoon ginger pure

• 1 teaspoon cumin

• 1 teaspoon ground coriander

• 1 teaspoon medium curry powder

• 1/2 tsp garam masala

• 1 tablespoon tomato puree

• 1 tablespoon natural greek yoghurt

• Salt and pepper to taste

• Rice of your choosing

• 1 1/2 tablespoon garlic puree

Method:

Step 1: Blend chillis, 100g spinach, coriander if using, and lemon juice in a blender. Set aside.

Step 2: Wash and cut in half your potatoes. Put them in a pan of slightly salted water and put on to cook. Cook until a knife/fork can go through them with little resistance.

Step 3: Put oil in your pan on medium-high heat. Add in your onion, cook until starting to brown.

Step 4: Add in your garlic and ginger paste, seasoning, mushrooms, and spinach. Cook until the spinach has wilted.

Step 5: Pour in your blended mix and let it come to a simmer.

Step 6: Add your prawns and let them combine.

Step 7: Add your tomato puree, salt and pepper, and let cook for 10-15 minutes.

Step 8: Add your potatoes and Greek yoghurt and stir to combine.

Step 9: Plate with your favourite rice (I used minute brown rice with grains) and serve immediately. Leftover curry, excluding the rice, can be cooled and stored in the fridge for 3 days or in your freezer.