The Rice Recipes Kitchen invites you to try Prawn, pea & tomato curry. Enjoy delicious rice recipes and learn how to make Prawn, pea & tomato curry.
Prep 5 mins
Cook 15 mins
Low-fat
Easy
Ingredients (Serves 4)
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
Method
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.
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.
Nutrition Per Serving
236 kcalories, protein 24g, carbohydrate 18g, fat 0 g, saturated fat 1g, fibre 6g, sugar 10g, salt 1.24 g
Recipe from Good Food magazine, September 2009.
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