Fork Inflammation

Ingredients (serves 2)

• Olive oil
• Tinned tomatoes (chopped or peeled)
• 1 white onion (chopped fine)
• 1 courgette (chopped into little sliceS)
• 3 garlic cloves (minced)
• spinach (large handful)
• coconut milk
• ginger (grated)
• ground cumin
• ground coriander
• garam masala
• chilli powder
• fresh coriander
• prawns (I used frozen ones)
• quinoa (or rice)

Method

1. Start by heating olive oil in a pan and then add your onions to cook on a medium heat
2. Once the onions are looking cooked (a bit transparent), add your courgette slices and a splash of water and cover the pan with a lid
3. Cook until the courgette is soft (5 minutes or so)
4. Then add the garlic, ginger and all your spices (around a teaspoon of each and a bit more garam masala) and cook for a minute or so
5. Next, add your tin of tomatoes. Mix it all through and let it cook for a couple of minutes. If you’ve went for peeled tomatoes, squash these all into the sauce)
6. Then pour in some coconut milk. However much you like really, I don’t use a lot because I like a good level of spice. Add a bit and taste once it’s mixed in and you’ll know if you need more
7. I don’t add salt, but if you’re just here for tastiness and not for inflammation, here’s where I’d add some salt
8. Now add in the frozen prawns, cover with a lid again and cook until the prawns look a nice, cooked, pink colour
9. Top the curry with spinach, let it wilt and mix through
10. Pop your quinoa (or rice) in the microwave to heat
11. Once you’ve plated everything up, top with some fresh coriander and enjoy!