- Cook Time: 5 mins
- Serving: 4 Persons
Nutrition facts (per portion)
- Calories: 236
- Carbohydrate Content: 18g
- Fat Content: 0g
- Fiber Content: 6g
- Protein Content: 24g
- Saturated Fat Content: 1g
- Sodium Content: 1.24g
- Sugar Content: 10g
Prawn, pea & tomato curry Recipe
Prawn, pea & tomato curry is a Easy curry recipe for 4 people, takes only 15 mins; recipe has vegetable oil, onion and tomato.
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)
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.