Prawn, pea & tomato curry

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1. Video tutorial: Preparing prawns

1. 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.
2. 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.

236 kcalories, protein 24g, carbohydrate 18g, fat 0 g, saturated fat 1g, fibre 6g, salt 1.24 g

Latest comments and suggestions

• Nico Meyer

  09 August 2009

  Nico Meyer rated this recipe

  

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• Caroline

  10 August 2009

  Caroline commented on this recipe

  Hi there. Does the calorie total include the rice or is it just for the curry? Thanks.

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• LYNN

  10 August 2009

  LYNN rated and commented on this recipe

  

  My husband made this for our main meal and it was superb - an excellent curry not too hot that it overwhelmed the prawns. It's already added to our file of recipes which we use regularly

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• lorna

  11 August 2009

  lorna commented on this recipe

  made this last night for dinner, it was quick and very tasty!

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• Rachel

  13 August 2009

  Rachel rated this recipe

  

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• Dory6

  19 August 2009

  Dory6 rated and commented on this recipe

  

  Made this last night, very quick and tasty. My children enjoyed it too as it wasn't too hot. Something I will make again.

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• Frantic Flapjack

  19 August 2009

  Frantic Flapjack rated and commented on this recipe

  

  This was a very good curry. Quick to make and enjoyed by the whole family. Served it with the naan bread on this website which my daughter made while I made the curry. Definitely a "make again" recipe.

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• Lynsey

  19 August 2009

  Lynsey rated and commented on this recipe

  

  Really quick, great for mid week

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• mrsb85

  24 August 2009

  mrsb85 rated and commented on this recipe

  

  I made this last week and it was sooo good. My husband and I really enjoyed it even though he prefers a spicier curry he really enjoyed it because of the richness of flavours.

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• Jessica

  13 September 2009

  Jessica rated and commented on this recipe

  

  Me too made this last week and it was a real winner, even the kids loved it!

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• JustJaki

  18 September 2009

  JustJaki rated and commented on this recipe

  

  Conveniently forgot husband doesn't like spiced things ...oops...so not a good one for him....shame! My daughter & myself LOVED it and wolfed it down.....fabulous, easy & really tasty.

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• barry j

  15 October 2009

  barry j rated and commented on this recipe

  

  another one for the dog, well done bbc.

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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

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 5 mins

Cook 15 mins

Low-fat

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

236 kcalories, protein 24g, carbohydrate 18g, fat 0 g, saturated fat 1g, fibre 6g, salt 1.24 g

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