- 1 tbsp vegetable oil
- 2 onion, halved, each cut into 6 wedges
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 6 ripe tomato, each cut into 8 wedges
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- large knob of fresh root ginger, chopped
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 6 garlic clove, roughly chopped
- 3 tbsp curry paste (we used Patak's tikka masala paste)
- 400g shelled raw king prawn
- 250g frozen pea
- small bunch coriander, leaves chopped
- basmati rice or chapatis, to serve
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.
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.