Chef Dario Cavaliere writes a weekly food column for the Waterford News & Star
This curry is a nice alternative to chicken or lamb, and it has a fresh and light feeling. It is not a hot curry, and is more aromatic with the coriander and ginger. If you love heat, then add a sliced fresh chilli at the end for a fresh hit of spice. Serve with fresh nan bread and basmati rice, and sprigs of fresh coriander garnished on top. A squeeze of fresh lime gives it an extra zing!
3 tbsp. olive oil
32 tiger prawns, peeled and deveined
200g baby spinach leaves
1 large onion, peeled and diced
1 red pepper, diced
1 leek, sliced
2 tins chopped tomatoes
1 tsp. ground coriander
2 tbsp. curry powder
1 tbsp. fresh ginger
1 tsbp. minced garlic
1 pint vegetable stock, made from cube
Place the onion, peppers and leeks on a large roasting tin and season with salt and pepper. Drizzle with 2 tbsp. olive oil and place in a preheated oven at 200oC for 15 minutes until the vegetables are roasted and tender.
In a large stockpot, heat a tbsp. of olive oil. Then add the roasted vegetables with the ground coriander, ginger, garlic and the curry powder. Mix well before adding the tomatoes and stock. Bring to the boil, and then reduce to a simmer.
Season the curry with salt and pepper and cover with a lid. Cook on a low heat for 30 minutes until the curry has thickened. Remove the lid and add the prawns, cook for 5 minutes and then remove from the heat. Add the spinach and stir until the leaves are just wilted. Serve with Basmati rice and a wedge of fresh lime.