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Kate Humble prawn and spinach curry
Ingredients
  • Rapeseed oil
  • 1 onion, sliced finely into half-moons
  • 2 garlic cloves, sliced
  • 1 large thumb-sized piece of ginger, peeled and grated
  • 1tbsp ground coriander
  • 1tbsp ground cumin
  • ½tsp ground turmeric
  • 200ml (7fl oz) coconut milk
  • 125ml (4fl oz) vegetable stock (fresh or from a cube)
  • 600g (1lb 5oz) raw prawns
  • Zest and juice of 1 unwaxed lime, plus extra juice to serve
  • 250g (9oz) baby spinach
  • Salt and pepper
  • A small bunch of fresh coriander, chopped
  • Brown rice and lime wedges, to serve
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