King prawn n Sweet potato rogan josh

Heat 1 tbsp of oil in a saucepan over a medium heat.

Peel, finely slice and add 1 red onion and 1 small carrot along with 2 tbsp rogan josh curry paste, mix well, then cook on medium heat for 10 minutes, or until the onion is soft stirring occasionally.

Finely chop 1 red chilli, then peel and finely grate a 3cm piece ginger. Chop 2 small sweet potatoes into rough chunks.

Add the chilli, ginger, 2 tbsp dried coriander and the sweet potato to the softened onion. Drain and add 454g can of  chickpeas, then cook for 5 minutes.

Roughly chop and add 2 fresh tomatoes and  1 454g tin of chopped tomatoes. Add 50ml of water and bring to the boil.

Reduce the heat to a simmer, then cover and cook for 10 minutes.

Remove the lid, stir then cook for a further 15 minutes, stirring occasionally, or until the sweet potato is cooked through and the sauce thickened.

Stir in a 100ml tin of light coconut milk and cook for a couple of minutes, then stir in a handful of pre washed spinach. Place 6 frozen king prawns on the top in the middle of the saucepan. Add a lid and leave for 5 minutes before serving.