Goan Tonak Inspired Double Prawn and Bean Curry

Meanwhile, halve the green pepper and discard the core and seeds. Chop into 2cm 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. Fry for 1 min. Scoop the onion and spices out of the pan and transfer to a blender. TIP: If you don't have a blender, leave the onion as is and add the pepper straight to the onion.

Add a drizzle of oil to the (now empty) frying pan on medium-high heat. Once hot, 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 coconut to the onion and pepper.

Add the blended onion mixture, vegetable stock paste, kidney beans, honey and water for the sauce (see pantry for both amounts) to the pepper pan.

Bring to the boil, then simmer until the sauce has slightly thickened, 5-6 mins.    

Drain the prawns. Stir the prawns into the curry and bring to the boil, then cook for another 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns. They're 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.