Prawn & pea korma
- Good Food team
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Serves 4
Easy
Prep: 5 mins
Cook: 20 mins
A star rating of 3.5 out of 5.10 ratingsRate
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A simple and super-fast korma, which will feed the whole family in under 30 minutes
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Indian summer salad
A star rating of 4.6 out of 5.19 ratings
Ingredients
Nutrition
Units:
MetricUS
-
1 tbsp vegetable oil
-
2 onions
thinly sliced
-
3 tbsp korma paste
-
1 cinnamon stick
-
400ml stock
-
200g basmati rice
rinsed
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200g frozen peas
-
200g Greek yogurt
-
200g cooked frozen prawns
defrosted
-
50g ground almond
-
½ small pack coriander
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Nutrition: per serving
- kcal463
- fat18g
- saturates4g
- carbs53g
- sugars7g
- fibre5g
- protein25g
- salt2.44g
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Method
-
step 1
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.
-
step 2
Meanwhile, cook the basmati rice following pack instructions.
-
step 3
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.
Recipe from Good Food magazine, December 2010
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A star rating of 3.5 out of 5.10 ratings
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