Easy curry recipe for 4 people, takes only 15 mins; recipe has vegetable oil, onion, tomato, ginger, garlic clove, curry paste, king prawn, frozen pea, coriander and basmati rice.
Prawn, pea & tomato curry
Course: Easy curry
Servings
4
servings
Prep time
5 mins
Ingredients
- Coriander: small bunch coriander, leaves chopped
- Vegetable Oil: 1 tbsp vegetable oil
- Garlic Clove: 6 garlic cloves, roughly chopped
- Onion: 2 onions, halved, each cut into 6 wedges
- Tomato: 6 ripe tomatoes, each cut into 8 wedges
- Frozen Pea: 250g frozen pea
- King Prawn: 400g shelled raw king prawn
- Ginger: large knob of fresh root ginger, chopped
- Basmati Rice: basmati rice or chapatis, to serve
- Curry Paste: 3 tbsp curry paste (we used Patak's tikka masala paste)
Directions
- Heat the oil in frying pan, then fry the onions over a medium heat until soft and beginning to brown, about 5 mins. Meanwhile, reserve 8 of the tomato wedges, then whizz the remainder in a food processor with the ginger and garlic.
- Add the curry paste to the pan for 30 secs. Stir through the tomato mix and remaining tomato wedges, then bubble over a high heat for 5 mins, stirring so the sauce doesn't catch. Mix in the prawns and peas; simmer until prawns are pink and cooked through. Scatter with coriander, then serve with rice.
