Meatball minestrone with pesto
Combine meatballs with minestrone soup to make this easy, filling one pot. It takes just 25 minutes from prep to plate so makes an ideal midweek meal
Tamarind prawn curry
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 1tbsp vegetable oil
- 1 onionchopped
- 1 red chillifinely chopped
- garlic clovescrushed
- 1tbsp ginger
- 1tsp turmeric
- 1tsp cumin seeds
- 1tsp ground coriander
- 400g cherry tomatoes
- 1tbsp tamarind paste(see tip, below)
- 250g raw king prawns
- 250g cooked basmati rice
- Handful of coriander leavesto serve
Nutrition: Per serving
- kcal403low
- fat9glow
- saturates1g
- carbs56g
- sugars17glow
- fibre5g
- protein21ghigh
- salt1.4g
Method
step 1
Heat the oil in a frying pan over a medium heat and cook the onion for 5-8 mins until light golden. Stir in the chilli, garlic and ginger, and fry for another minute before adding the spices. Tip in the cherry tomatoes, swirl the can out with a splash of water and stir that into the pan as well.
step 2
Simmer for 5 mins until the tomatoes burst and the sauce thickens. Stir in the tamarind and prawns, and simmer for 2-3 mins until the prawns are cooked. Serve the curry on top of the rice, with the coriander scattered over.
