- Rinse the rice and cook according to packet instructions.
- Heat the oil in a large frying pan over medium heat.
- Add the onion and cook for 3–4 minutes until softened.
- Stir in the garlic and ginger, cooking for 1 minute until fragrant.
- Add the curry powder, turmeric, and cumin.
- Cook for 1–2 minutes, stirring, until the spices are fragrant.
- Add the kūmara, coconut milk, and stock.
- Bring to a simmer and cook for 12–15 minutes until the kūmara is tender.
- Stir in the prawns and cook for 3–4 minutes until they turn pink and are cooked through.
- Add the spinach and cook for 1–2 minutes until wilted.
- Stir in the lime juice and season to taste.
- Serve the curry on rice in shallow bowls with a sprinkle of coriander.
