Prawn, Pea & Tomato Curry
This delectable prawn curry is a harmonious blend of flavors and textures. Tender prawns swim in a lush tomato and curry sauce, rich with the aromatic warmth of ginger and garlic. The dish is sprinkled with fresh coriander for a burst of herbaceous freshness, perfect to be enjoyed with a side of basmati rice or warm chapatis. A delightful meal that is sure to satisfy your cravings for a flavorful and comforting dinner.
— Constant Cookbook
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 prawns
- 250g frozen peas
- small bunch coriander , leaves chopped
- 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.
Cook Time
15M
Prep Time
PT5M
Yield
Serves 4
Nutrition
- Calories: 236 calories
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 18 grams carbohydrates
- Sugar Content: 10 grams sugar
- Fiber Content: 6 grams fiber
- Protein Content: 24 grams protein
- Sodium Content: 1.24 milligram of sodium
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