Sauté the Aromatics: In a spacious skillet, warm the cooking oil over medium heat. Add the finely diced onion and sauté for about 3-4 minutes until soft and translucent.

Add the Spices: Stir in the Garam Masala, ground turmeric, and salt, and cook for another 1-2 minutes to release the spices' fragrance.

Boost with Flavor: Add the diced red chilli, freshly grated ginger, and minced garlic to the pan. Cook for an additional 2 minutes, ensuring the aromatics are well combined.

Create the Base Sauce: Mix in the tomato paste and ground almonds, stirring well. Pour in the light coconut milk and vegetable stock, bringing the mixture to a gentle simmer.

Add the Vegetables: Toss in the sliced bell peppers and cook for about 5 minutes until they begin to soften.

Cook the Prawns: Add the raw peeled prawns to the sauce. Add the prawns and sauté for 5 to 7 minutes, stirring occasionally, until they become pink and are thoroughly cooked.

Incorporate the Spinach: Stir in the baby spinach leaves and cook for an additional 1-2 minutes until the spinach wilts into the curry.

Serve and Garnish: Remove the pan from heat. Squeeze fresh lime juice over the curry and garnish with fresh coriander and a pinch of chilli flakes if desired. Serve hot with rice, naan, or your preferred side.