Curry in a hurry
- Preparation and cooking time
- Total time
- Ready in 15 mins
- Easy
- Serves 2
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- 1 tbsp sunflower oil
- 1 red onionthinly sliced
- 1 garlic clove
- 2 tsp ready-prepared gingerfrom a jar
- ½-1tsp ready chopped chilliesfrom a jar
- 200g can chopped tomatoes
- 200g raw peeled prawns or chopped skinless boneless chicken
- 2 tsp gujarati masalaor garam masala
- 3 tbsp low fat yogurt
- handful corianderleaves, roughly chopped or torn
Nutrition: per serving
- kcal195
- fat7g
- saturates1g
- carbs11g
- sugars0g
- fibre2g
- protein22g
- salt0.75glow
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.
