Sundried tomato and prawn curry
Taken from interior designer Bee Osborn's new book, The Organic Home, this vibrant curry is a perfect balance of sweet, tangy and spicy flavours.
The richness of sundried tomatoes complements the delicate sweetness of the prawns, while a fragrant blend of spices creates a warming, aromatic sauce.
The House & Garden archive is full of delicious and warming curry recipes for every season, from Romy Gill's aubergine and potato curry to Dan Toombs' beef rendang.
The Organic Home by Osborne is published by Frances Lincoln, £30
Sundried tomato and prawn curry
Recipe information
Yield
Serves 4
Ingredients
Preparation
Step 1
In a large frying pan, heat the olive oil. Toss in the shallots, garlic and half the chilli. Sizzle for about 5 minutes until soft and fragrant. Add your cherry tomatoes and let them stew for another 10 minutes until they start to melt into the sauce.
Step 2
2. Stir through the curry paste – 1–2 minutes is enough to wake up the spices. Next, pour in the coconut milk, stock and tomato purée. Give it a stir and admire that rich orange swirl. Let the whole thing simmer on a medium heat for 10–15 minutes.
Step 3
3. Next, add the prawns – cook them for just 3–5 minutes until they blush pink and turn opaque. Throw in the spinach and the sundried tomatoes. Cook for another 3 minutes until the greens have wilted.
Step 4
4. Spoon generously over your choice of rice. Season with salt and pepper and finish with a sprinkling of coriander or basil. Scatter over the remaining chilli.
