Easy mango chutney naan breads
The perfect accompaniment to a veggie curry
Prawn, pea & tomato curry
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 tbsp vegetable oil
- 2 onionshalved, each cut into 6 wedges
- 6 ripe tomatoeseach cut into 8 wedges
- large knob of fresh root gingerchopped
- 6 garlic clovesroughly chopped
- 3 tbsp curry paste(we used Patak's tikka masala paste)
- 400g shelled raw king prawn
- 250g frozen pea
- small bunch corianderleaves chopped
- basmati riceor chapatis, to serve
Nutrition: per serving
- kcal210
- fat6glow
- saturates0.5g
- carbs18g
- sugars12glow
- fibre8ghigh
- 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.
