Prawn, pea & tomato curry
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Ingredients
- 1 tbsp vegetable oil
- 2 onions, halved, each cut into 6 wedges
- 6 ripe tomatoes, each cut into 8 wedges
- large knob of fresh root ginger, chopped
- 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
- 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.
