A perfect, quick and low calorie curry.

Serves 2


2 tbsp medium curry paste

2 tbsp cold water

1 medium onion halved and finely sliced

1 orange or yellow pepper, deseeded and cut into 3cm chunks

1 tbsp mango chutney

3 large ripe tomotoes, quartered

200ml of half fat coconut milk

2 tsp cornflour

200g cooked or raw peeled king prawns, thawed if frozen

100g baby spinach leaves


1.Put the curry paste, 1 tablespoon of water, onion and pepper in a large non stick frying pan. Cook over a low heat for 4 to 5 mins, stirring regularly until the onion is softened.

2. Add the mango chutney, tomatoes and coconut milk and bring to a simmer. Cook for 4 mins, stirring occasionally until the tomatoes are soft but still holiding their shape.

3. Mix the cornflour and 1 tbsp fo water to make a smooth paste. Add this to the coconut sauce and cook for 30 seconds or so, stirring constantly until the sauce thickens.

4. Stir in the prawns and spinach leaves and cook for 2-3 mons or until the prawns are hot and the spinach is softened, stirring regularly. If you’re using raw prawns, make sure they are completely pink before serving.

5. Serve the curry with a portion of basmati rice.