Tandoori Prawn Masala Curry with Basmati Green Pea Rice

1. Cook basmati rice per packet instructions. Stir in frozen peas in the last 2 mins of cooking. Drain and keep warm.

2. Finely dice the onion. Grate or mince the garlic and ginger.

3. Heat oil in a large pan over medium heat. Fry onion 5–6 mins until softened. Add garlic, ginger and tandoori spice blend, cook 1–2 mins until fragrant.

4. Add the tinned tomatoes. Simmer 8–10 mins until sauce thickens.

5. Add the raw prawns and cook 3–4 mins until pink and cooked through. Stir in the spinach and cook until wilted, 1–2 mins. Season with salt and pepper.

6. Serve the masala curry over the green pea rice. Garnish with fresh coriander.