Heat the oil and fry the onion, ginger,
garlic and chilli for 5 mins until starting
to soften. Add the spices, curry leaves
and potato, then cook for 1 min more.
Stir in the coconut milk and tomatoes,
cover and leave to simmer for 10 mins
until the potato is tender.
Add the spinach and prawns. Cook
for 1 min more until the spinach wilts
and the prawns turn pink.
Meanwhile, make the rice. Tip the
cumin into a pan and toast over a dry
heat for 30 secs. Add the rice, salt to
taste and 400ml water, then cover
and cook for 8-10 mins until the rice is
tender and the water has been absorbed.
Serve with the curry.