Name: Curry in a hurry
Total time: 15 min
Yield: 2
Cuisine: Indian
Ingredients: 1 tbsp sunflower oil; 1 red onion thinly sliced; 1 garlic clove; 2 tsp ready-prepared ginger from a jar; ½-1tsp ready chopped chillies from a jar; 200g can chopped tomatoes; 200g raw peeled prawns or chopped skinless boneless chicken; 2 tsp gujarati masala or garam masala; 3 tbsp low fat yogurt; handful coriander leaves, roughly chopped or torn

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Curry in a hurry

Curry in a hurry

Mary Cadogan

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Serves 2

Easy

Total time: 15 mins

Ready in 15 mins

A star rating of 3.9 out of 5.30 ratingsRate

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Ingredients

Nutrition

Units:

MetricUS

1 tbsp sunflower oil
1 red onion

thinly sliced
1 garlic clove
2 tsp ready-prepared ginger

from a jar
½-1tsp ready chopped chillies

from a jar
200g can chopped tomatoes
200g raw peeled prawns or chopped skinless boneless chicken
2 tsp gujarati masala

or garam masala
3 tbsp low fat yogurt
handful coriander

leaves, roughly chopped or torn

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Nutrition: per serving

kcal195
fat7g
saturates1g
carbs11g
sugars0g
fibre2g
protein22g
salt0.75g

low

Method

step 1

Heat the oil in a pan, add onion and fry until they colour. Crush the garlic into the pan, add ginger and chilli; cook briefly. Add tomatoes and a quarter of a can of water and bring to the boil. Simmer for 2 mins, add prawns or chicken and gujarati masala, cover and cook for 2-3 mins for prawns and 5-6 mins for chicken.
step 2

Reduce the heat to a simmer, then stir in the yogurt, a tablespoonful at time. Sprinkle with coriander and serve with warm garlic and coriander naans and a crisp salad of cucumber, shredded lettuce, sliced red onion and wedges of lemon.

Recipe from Good Food magazine, March 2005

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A star rating of 3.9 out of 5.30 ratings

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