30ml/2 tbsp vegetable oil
1 onion, chopped
2.5cm/1in piece ginger, peeled and grated
225g/8oz mixed open and closed cup mushrooms
45ml/3tbsp medium curry paste
15ml/1tbsp tamarind paste (optional)
1 (400g) can chopped tomatoes
150g/5oz pack cooked peeled prawns
150g/5oz fresh spinach leaves
chapati and brown rice to serve
Heat the oil in a large frying pan, add the onion and sauté over a medium heat for 5mins.
Add the ginger and mushrooms and sauté for a further 5mins until the mushrooms are browned.
Stir in the curry paste, tamarind paste and tomatoes. Simmer for 5mins.
Stir in the prawns and spinach leaves, stir until the leaves have wilted.
Season to taste and simmer for 3mins.
Serve with brown rice and chapatis.