Indian summer salad
Packed with antioxidants, this superhealthy, colourful salad counts as 1 of your 5-a-day
Prawn & pea korma
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 tbsp vegetable oil
- 2 onionsthinly sliced
- 3 tbsp korma paste
- 1 cinnamon stick
- 400ml stock
- 200g basmati ricerinsed
- 200g frozen peas
- 200g Greek yogurt
- 200g cooked frozen prawnsdefrosted
- 50g ground almond
- ½ small pack coriander
Nutrition: per serving
- kcal463
- fat18g
- saturates4g
- carbs53g
- sugars7g
- fibre5g
- protein25g
- salt2.44g
Method
step 1
Heat the vegetable oil in a large frying pan with the onions and soften for 10 mins. Add the korma paste and cinnamon and fry for 3 mins more. Pour in the stock and simmer for another 3 mins.
step 2
Meanwhile, cook the basmati rice following pack instructions.
step 3
Tip peas and prawns into the korma sauce and gently cook until piping hot. Stir in the Greek yogurt, almonds and seasoning. Discard cinnamon, scatter with coriander and serve with the rice.
