Goan Inspired Prawn and Bean Tonak Curry

Meanwhile, halve the green pepper and discard the core and seeds. Chop into 2-3cm chunks. Peel and grate the garlic (or use a garlic press). Drain and rinse the kidney beans in a sieve.

Once the onion has softened, add the garlic, curry powder, turmeric and ginger puree. Stir-fry for 1 minute. Scoop the onion and spices out of the pan and transfer to a blender. 

Add a drizzle of oil to the (now empty) frying pan on medium-high heat. Add the pepper and fry until slightly softened, 5-6 mins.

Add the desiccated coconut to the onion in the blender and pulse until finely chopped and combined. TIP: If you don't have a blender, add the onion and coconut to the frying pan. 

Add the blended onion mixture, vegetable stock paste, kidney beans, water for the sauce and honey (see pantry for both amounts) to the frying pan. Bring to the boil, then simmer until the sauce has slightly thickened, 5-6 mins.    

Drain the prawns. Stir the curry and bring to the boil. Then stir in the prawns and cook for another 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.

Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

Taste the sauce and season with salt and pepper if needed. Add a splash of water if it's a little too thick.