1 Tablespoon coconut oil
1 clove of garlic, crushed
1 teaspoon ginger
1 red onion
1 Tablespoon Tamarind Tree Tandoori Tikka paste
200 g ripe tomatoes, chopped
500gms large raw peeled prawns
200 ml coconut milk
100 g baby spinach
Heat coconut oil in a frying pan over a medium heat, add the onion, and fry for 5 minutes then add ginger and garlic.
Stir in the Tamarind Tree tikka paste and fry for a minute then add tomatoes and cook for a further 2 minutes. Add coconut milk and prawns and keep stirring until the prawns are cooked (5 minutes)
Stir through the spinach and cook for a further 1 to 2 minutes until the spinach has wilted.
Serve with warm lentils, lemon, and coriander.