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Prawn, pea & tomato curry

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A star rating of 4.5 out of 5.58 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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:
HighlightNutrientUnit
kcal236
fat0g
saturates1g
carbs18g
sugars10g
fibre6g
protein24g
low insalt1.24g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

RECIPE TIPS
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.

Goes well with

Recipe from Good Food magazine, September 2009

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Overall rating

A star rating of 4.5 out of 5.58 ratings
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