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Prawn, pea & tomato curry

Prawn, pea & tomato curry

Name: Prawn, pea & tomato curry
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Cuisine: Indian
Ingredients: 1 tbsp vegetable oil; 2 onions halved, each cut into 6 wedges; 6 ripe tomatoes each cut into 8 wedges; large knob of fresh root ginger chopped; 6 garlic cloves roughly chopped; 3 tbsp curry paste (we used Patak's tikka masala paste); 400g shelled raw king prawn; 250g frozen pea; small bunch coriander leaves chopped; basmati rice or chapatis, to serve

Good Food team

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Serves 4

Easy

Prep: 5 mins

Cook: 15 mins

A star rating of 4.4 out of 5.62 ratingsRate

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Simple, speedy and good for you, this seafood curry takes just 20 minutes to make, or use a slow cooker for extra flavour

Dairy-free

Egg-free

Gluten-free

High-fibre

Low fat

Low sugar

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Alternatives

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A star rating of 4.6 out of 5.46 ratings

Ingredients

Nutrition

Units:

MetricUS

1 tbsp vegetable oil
2 onions

halved, each cut into 6 wedges
6 ripe tomatoes

each cut into 8 wedges
large knob of fresh root ginger

chopped
6 garlic cloves

roughly chopped
3 tbsp curry paste

(we used Patak's tikka masala paste)
400g shelled raw king prawn
250g frozen pea
small bunch coriander

leaves chopped
basmati rice

or chapatis, to serve

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Nutrition: per serving

kcal210
fat6g

low
saturates0.5g
carbs18g
sugars12g

low
fibre8g

high
protein17g
salt1.53g

Method

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.

RECIPE TIPS

IF YOU WANT TO USE A SLOW COOKER...

Leave this to simmer away in a slow cooker. Whizz the oil, ginger, garlic, curry paste and all but 8 tomato wedges to a paste. Scrape into your slow cooker and stir in the onions. Cover and cook on High for 3 hours. Mix in the remaining tomato, prawns and peas, then cover and cook for 30 mins-1 hour further until the prawns are cooked, Serve as above.

Recipe from Good Food magazine, September 2009

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A star rating of 4.4 out of 5.62 ratings

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