(Adapted from the Red Magazine website – taken out the sugar and ginger and am going to give it a try …)

Cooking time: 20 minutes
2 tbsp olive oil
2 red onions, finely chopped
4 garlic cloves, finely chopped
¼- ½ tsp chilli powder
½ tsp turmeric
½ tsp ground cumin
1 tsp ground coriander
4 large tomatoes, skinned and finely chopped
400ml coconut milk
10 fresh or dried curry leaves
150g spinach, rinsed, stalks removed, and leaves finely shredded
400g raw king prawns, shelled weight

Heat olive oil and add onions, garlic, cook until softened
Add spices and cook for a further two minutes
Add tomatoes,continue to cook until the flesh starts to break down.
Add coconut milk/curry leaves – bring to a boil.
Mix in spinach, lower the heat, & cook until the spinach has collapsed.
Add the prawns and cook until the prawns turn a bright pink colour.
Serve with lime wedges.