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Prawn, pea & tomato curry

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(48 ratings)

Prep: 5 mins Cook: 15 mins

Easy

Serves 4

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

Nutrition and extra info

Nutrition:

  • kcal236
  • fat0g
  • saturates1g
  • carbs18g
  • sugars10g
  • fibre6g
  • protein24g
  • salt1.24g
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Ingredients

  • 1 tbsp vegetable oil
  • 2 onions, halved, each cut into 6 wedges
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 6 ripe tomatoes, each cut into 8 wedges
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • large knob of fresh root ginger, chopped
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 6 garlic cloves, 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

Method

  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.

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Comments, questions and tips

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darrenharris7
21st Feb, 2012
5.05
Fresh, spicy (used madras paste) and great mid week meal....
liezeldutoit
26th Jan, 2012
5.05
Easy and tasty, will make this again, perhap add some mussels next time
mr0range
21st Jan, 2012
5.05
Very nice curry, not hot at all so you may want to add some chillies. When I cook this again I will add the tomato pieces right at the end of cooking so they stay whole.
adamj1984
9th Jan, 2012
5.05
Very simple, with a wonderful fresh flavour. I do this quite often as a quick mid-week meal
pollyparrot2
8th Oct, 2011
Is there anything that works well in this curry, apart from prawns? They are so expensive that I only have them about once a year! If I made it as it is, without the prawns, would it still be tasty enough, do you think?
hycf1hyms
20th Jul, 2011
5.05
Made this for my parents and we all enjoyed it!
emilyshort
18th Jul, 2011
4.05
Made this instead of getting a takeaway!! Was really pleased with the results! I did use a little more curry paste than the recipe said, and also half a tin of chopped tomatoes as I like alot of sauce!! Have leftovers in the freezer and will make again for sure!
sascha
8th Jul, 2011
5.05
This is the Good Food site at its best; easy to make, healthy, accessible ingredients, low fat, resonably price. What a great receipe!
bean_mother
27th Dec, 2010
4.05
Delicious, quick and healthy too. Added some fresh chilli to the ginger/garlic paste and a quick sprinkle of garam masala before serving.
contrem
14th Nov, 2010
4.05
What a lovely curry! I added a bit of extra chilling with the onions to give it a bit more of a kick.

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