Curry in a hurry

Recipe uploaded by

Mary Cadogan

7 ratings

Recipe by Mary Cadogan

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1. 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.
2. 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.

Per serving

195 kcalories, protein 22g, carbohydrate 11g, fat 7 g, saturated fat 1g, fibre 2g, salt 0.75 g

Latest comments and suggestions

• Sajan

  13 January 2008

  Sajan rated and commented on this recipe

  

  I make it vegetarian by using mushrooms,red pepper,cooked potatoe and spinach. It never lets you down

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• gaff

  10 April 2008

  gaff rated and commented on this recipe

  

  A vey nice easy way to make a curry, but i would'nt add the water because the canned tomatoes add enough moisture.

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• Beth

  15 April 2008

  Beth rated and commented on this recipe

  

  Nice and easy. I used 1 chicken breast and then added some mushrooms and spinach for some extra veg.

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• Liant2006

  13 November 2008

  Liant2006 commented on this recipe

  What a fab and easy curry, didnt add the ginger as i forgot to buy it and didnt add the water as i took "gaff's" advice. Yummy, the other half loved it! will become a favorite!

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• camloh

  21 January 2009

  camloh rated and commented on this recipe

  

  It tastes amazing with chickpeas instead of chicken also. This is one of my favourite dishes, and I love cooking it for friends, who are always impressed. Delicious and so simple!

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• Esther

  13 February 2009

  Esther rated and commented on this recipe

  

  This recipe is absolutely fantastic..it's easy to follow and quick and is now our Saturday night regular instead of a takeaway curry, much less fat, cheaper and tastier. We reduced the amount of chillies slightly as don't like them too hot...delicious.

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• sarah

  25 September 2009

  sarah rated and commented on this recipe

  

  This is a lovely curry, nice and quick and easy. I forgot the ginger and doubled the quantity and it was perfect. oh...i didn't use the yoghurt , i used abit of creamed coconut instead, very nice x

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• colette

  28 September 2009

  colette rated and commented on this recipe

  

  super fast very tastey and healthy, i made twice the amount the whole family loved it, will be doing again

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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

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Difficulty and servings

Serves 2

Easily doubled

Preparation and cooking times

Low-fat

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

Per serving

195 kcalories, protein 22g, carbohydrate 11g, fat 7 g, saturated fat 1g, fibre 2g, salt 0.75 g

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