Prawn, pea & tomato curry

Simple, speedy and good for you, this seafood curry takes just 20 minutes to make, or use a slow cooker for extra flavour

Prep:5 mins
Cook:15 mins

Serves 4
Easy

Nutrition per serving

kcal 236
fat 0g
saturates 1g
carbs 18g
sugars 10g
fibre 6g
protein 24g
salt 1.24g

Ingredients

1 tbsp vegetable oil
2 onions, halved, each cut into 6 wedges
6 ripe tomatoes, each cut into 8 wedges
large knob of fresh root ginger, chopped
6 garlic cloves, roughly chopped
3 tbsp curry paste (we used Patak's tikka masala paste)
400g shelled raw king prawns
250g frozen peas
small bunch coriander, leaves chopped
basmati rice or chapatis, to serve

Tip

If you want to use a slow cooker...
Leave this to simmer away in a slow cooker. Whizz the oil, ginger, garlic, curry paste and all but 8 tomato wedges to a paste. Scrape into your slow cooker and stir in the onions. Cover and cook on High for 3 hours. Mix in the remaining tomato, prawns and peas, then cover and cook for 30 mins-1 hour further until the prawns are cooked, Serve as above.

Method

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.
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.