The simplest Prawn Curry in the World

Just as it's name suggests, this was a quick 'ready, steady, cook' style creation from the freezer and storecupboard. I chopped and fried an onion then added a tablespoonful of tika masala paste. Next, in went a whole tin of reduced fat coconut milk followed by some diced up butternut squash. The whole lot was gently simmered until the squash was cooked and at the last minute a pack of prawns was added.

I served the curry with leeks, brown rice and a home-made naan bread. It was delicious. Curry flavour without any heat.