Flatbread
Indian flatbreads (naan) can be shallow-fried or baked and they only need 15 mins to cook. Perfect for mopping up the sauce of a lovely, homemade curry
One-pan prawn & tomato curry
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 2 tbsp sunflower oil
- 1 large onionchopped
- large piece gingercrushed
- 4 garlic clovescrushed
- ½ red chillifinely chopped
- 1 tsp golden caster sugar
- 1 tsp black mustardseeds
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp turmeric
- 1 tbsp garam masala
- 2 tsp malt vinegar
- 400g can chopped tomato
- 400g raw king prawns
- small bunch corianderchopped
- basmati riceyogurt, mango chutney and Carrot & cumin salad, to serve
Nutrition: per serving
- kcal217
- fat8g
- saturates1g
- carbs16g
- sugars9g
- fibre3g
- protein22g
- salt0.66glow
Method
step 1
Heat the oil in a deep-sided frying pan and cook the onion for 8-10 mins until it starts to turn golden. Add the ginger, garlic and chilli and cook for 1-2 mins. Stir in the sugar and spices for 1 min, then splash in the vinegar and tomatoes. Season with salt and simmer for 5 mins, stirring, until the sauce thickens.
step 2
Stir in the prawns, reduce the heat and cook for 8-10 mins until cooked through – if the sauce gets really thick, add a splash of water. Remove from the heat, stir though most of the coriander. Serve straight from the dish scattered with the remaining coriander and the rice, yogurt, chutney and salad in separate bowls.
