Prawn, pea & tomato curry
Ingredients
- Step 1 1 tbsp vegetable oil
- Step 2 2 onions , halved, each cut into 6 wedges
- Step 3 6 ripe tomatoes , each cut into 8 wedges
- Step 4 large knob of fresh root ginger , chopped
- Step 5 6 garlic cloves , roughly chopped
- Step 6 3 tbsp curry paste (we used Patak's tikka masala paste)
- Step 7 400g shelled raw king prawn
- Step 8 250g frozen pea
- Step 9 small bunch coriander , leaves chopped
- Step 10 basmati rice or chapatis, to serve
Calories: 236
Carbohydrate: 18 g
Protein: 24 g
Fat: g
Cook time: 20 minutes
Prep time: 5 minutes
Total time: 25 minutes
Servings: 4
TAGS
Dinner
Main course
Indian
Balti
Basmati rice
Coriander
Curry
Curry
Curry paste
Everyday meal
ginger
Good Food
Homemade curry
King prawn
King prawn
Make it tonight
Prawn
Quick
Seafood
Slow cooker
Slow cooking
Spicy food
Takeaway
Tikka masala
Tomato
Tomato
Directions
- Step 1 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.
- Step 2 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.