One of my most popular dishes from the very first 'The Medicinal Chef' book. I do love King Prawn curry and this is minimal effor for maximal flavour. The high zinc content of the prawns makes this a great dish for when your immune system needs a bit of a lift. 

Ingredients:

• 1 large onion, coarsely chopped.
• 4 garlic cloves, finely chopped.
• 1 red chilli, coarsely chopped.
• Olive oil, for cooking.
• 2.5cm piece fresh root ginger, peeled and coarsely chopped.
• 200g cherry tomatoes, chopped.
• 2 tsps mild curry powder.
• 1 tsp turmeric.
• ½ tsp ground cumin.
• 1 tsp ground coriander.
• 1 tsp garam masala.
• 400g cooked king prawns.
• 3 tbsps full-fat Greek yoghurt.
• ½ tsp ground cinnamon.
• handful of fresh coriander leaves coarsely chopped (optional).
• sea salt

Method:

Put the onion, garlic and chilli in a blender to create a fine purée.

Heat olive oil in a large pan, add the onion purée, chopped ginger and salt, and cook for 10 minutes, or until the purée is darker in colour and less pungent in taste and aroma.

Once the purée reaches this stage, add the tomatoes and all the spices except the cinnamon. Cook for another 10 minutes, stirring regularly.

Add the prawns and yoghurt and cook for another 10 minutes, stirring regularly.

Stir in the cinnamon and garnish with coriander, if using.