- 1 tbsp vegetable oil
- 2 onions, thinly sliced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 3 tbsp Korma paste
- 1 cinnamon stick
- 400ml stock
- 200g basmati rice, rinsed
- 200g frozen peas
- 200g Greek yogurt
- 200g cooked frozen prawns, defrosted
There are thousands of different species of prawn, but tiger, king and North Atlantic are the…
- 50g ground almond
- ½ small pack coriander
Heat the vegetable oil in a large frying pan with the onions and soften for 10 mins. Add the korma paste and cinnamon and fry for 3 mins more. Pour in the stock and simmer for another 3 mins.
Meanwhile, cook the basmati rice following pack instructions.
Tip peas and prawns into the korma sauce and gently cook until piping hot. Stir in the Greek yogurt, almonds and seasoning. Discard cinnamon, scatter with coriander and serve with the rice.