Add red onion, fresh ginger, garlic, chilli, coriander and cashew nuts into a blender and whizz it up to make cashew curry sauce.
Add one tablespoon of Lucy Bee Coconut Oil to a pan
Add the sauce and fry for 2 mins before adding the king prawns
Add chopped tomatoes to the pan and add vegetable stock to hot water
Combine stock with the curry and add one tablespoon of garam masala
And a dollop of greek yogurt and top with fresh coriander
Serve with some greens!