Brazilian Prawn Stew

1. In a large saucepan heat the oil over a medium heat and gently cook the celery and pepper for 4-5 minutes with the lid on, stirring occasionally, until it starts to soften.
2. Add the garlic, chilli and cayenne and stir. After a minute stir in the tomatoes and spring onions. Cook for 3-4 minutes then add the coconut milk and stock. Bring to the boil.
3. Add the prawns and season. Simmer gently for 5-6 mins until the prawns are cooked.  Check the seasoning then divide the stew between two bowls and top with coriander and a squeeze of lemon.
4. Serve with rice or a chunk of bread.

Per serving: Calories 507 | Sugar 13.3g | Fat 40.3g | Saturates 30.3g | Salt 0.9g

• 1tbsp olive oil
• 3 sticks of celery, finely sliced
• 1 green pepper, finely chopped
• 3 cloves garlic, crushed
• 1 green chilli, deseeded and sliced
• ½ tsp cayenne pepper
• 2 large tomatoes, skinned & chopped
• 6 spring onions, chopped into 2cm chunks
• 400ml coconut milk
• 150ml vegetable stock
• 150g raw king prawns
• Small bunch coriander
• 1 lemon