- Serving: 4
Nutrition facts (per portion)
- Calories: 236
- Fat Content: 0g
- Saturated Fat Content: 1g
- Carbohydrate Content: 18g
- Sugar Content: 10g
- Fiber Content: 6g
- Protein Content: 24g
- Sodium Content: 1.24g
Prawn, pea & tomato curry
Ingredients
- vegetable-oil - 1 tbsp vegetable oil
- onion - 2 onions, halved, each cut into 6 wedges
- tomato - 6 ripe tomatoes, each cut into 8 wedges
- ginger - large knob of fresh root ginger, chopped
- garlic-clove - 6 garlic cloves, roughly chopped
- curry-paste - 3 tbsp curry paste (we used Patak's tikka masala paste)
- king-prawn - 400g shelled raw king prawn
- frozen-pea - 250g frozen pea
- coriander - small bunch coriander, leaves chopped
- basmati-rice - basmati rice or chapatis, to serve
Instructions
- 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.
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.
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