Prawn, pea & tomato curry

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(58 ratings)

Prep: 5 mins Cook: 15 mins


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


  • kcal236
  • fat0g
  • saturates1g
  • carbs18g
  • sugars10g
  • fibre6g
  • protein24g
  • salt1.24g
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  • 1 tbsp vegetable oil
  • 2 onions, halved, each cut into 6 wedges



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

  • 6 ripe tomatoes, each cut into 8 wedges



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

  • large knob of fresh root ginger, chopped



    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


  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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12th Feb, 2014
Very tasty meal and incredibly simple and easy to make. Agree with previous comments that slightly more cooking time is required. Easy to make ahead and also to make extra sauce to pop in the freezer. Great for a no-fuss mid-week dinner. Serviced with rice and naan bread, delicious!
1st Dec, 2013
Lovely! Very simple and looked great too. However, only rated as 4 star as I found the sauce needed to cook for considerably longer than 5 mins - at 5 mins it tasted quite 'raw'. I simmered gently for about a further 20 mins and added both salt & sugar. Suspect this may depend on the paste & tomatoes used so just worth checking and adjusting according to taste. Served as part of a selection of curries for meal with friends. I prepared sauce beforehand, then just reheated & added prawns and peas at the last minute. Will definitely make again and highly recommend.
14th May, 2013
Have cooked this a few times - it has become a mid week family favourite - it's delicious. we add a grated courgette when adding the tomato - it makes it go a bit further and gives a great texture.
27th Feb, 2013
Very easy to make and tastes lovley.
25th Feb, 2013
Loved it!- Made it in the slow cooker and added a small tin of coconut milk 1.5 hours before serving as went a bit dry.
14th Dec, 2012
i used Patak's Bhuna paste instead much better taste.
14th Dec, 2012
made this for tea tonight it was absolutely delicious. this will become one of my favourite regular quick meals.
28th Aug, 2012
My boyfriend will be making this curry for me tonight, it's one of our favourites! It's quick, easy and delicious!
30th Jul, 2012
Really enjoyed this as it was very tasty without overwhelming spice. Added 3 tbsp of coconut milk to make the sauce a bit looser. Will be adding this as a regular favourite
19th Jul, 2012
just made this for 10 people to take camping tomorrow. Nice and easy the peas add a really sweet note.


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