Prawn, sweet potato and okra curry

Method

1. Heat a glug of oil over a medium heat and add the red onion. Fry for 5 minutes or until starting to soften, then add the diced sweet potatoes and sliced okra; fry for another 5 minutes.
2. Stir in the Patak’s Tikka Masala Curry paste and fry for another minute. Pour in the chopped tomatoes and a tin full of water. Bring up to the boil, then turn the heat down and simmer for 20 minutes or until the sweet potato is almost cooked.
3. Stir in the greek yogurt, jumbo prawns and spinach. Simmer for 8-10 minutes until the prawns are cooked through and the veg are tender. Season, then squeeze over 
a little lemon juice, add an extra dollop of yogurt and scatter with the coriander leaves. Serve with basmati rice or warm naan bread.