Curry in a hurry
By Mary Cadogan
Curry needn’t be a chore-like undertaking – here’s a curry you can prepare in minutes
- Ready in 15 mins
- Serves 2
- Easy
Nutrition per serving
-
kcal 195
-
fat 7g
-
saturates 1g
-
carbs 11g
-
sugars 0g
-
fibre 2g
-
protein 22g
-
salt 0.75g
Ingredients
- 1 tbsp sunflower oil
- 1 red onion, thinly sliced
- 1 garlic clove
- 2 tsp ready-prepared ginger from a jar
- ½-1tsp ready chopped chillies, from a jar
- 200g can chopped tomatoes
- 200g raw peeled prawns or chopped skinless boneless chicken
- 2 tsp gujarati masala, or garam masala
- 3 tbsp low fat yogurt
- handful coriander leaves, roughly chopped or torn
Method
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.
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.
