Prawn, pea & tomato curry

  • 1
  • 2
  • 3
  • 4
  • 5
(58 ratings)

Prep: 5 mins Cook: 15 mins

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 and extra info

Nutrition:

  • kcal236
  • fat0g
  • saturates1g
  • carbs18g
  • sugars10g
  • fibre6g
  • protein24g
  • salt1.24g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 1 tbsp vegetable oil
  • 2 onions, halved, each cut into 6 wedges
    Onion

    Onion

    un-yun

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

  • 6 ripe tomatoes, each cut into 8 wedges
    Tomato

    Tomato

    toe-mart-oh

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

  • large knob of fresh root ginger, chopped
    Ginger

    Ginger

    jin-jer

    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

Method

  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Frantic Flapjack
19th Aug, 2009
5.05
This was a very good curry. Quick to make and enjoyed by the whole family. Served it with the naan bread on this website which my daughter made while I made the curry. Definitely a "make again" recipe.
dory61
19th Aug, 2009
5.05
Made this last night, very quick and tasty. My children enjoyed it too as it wasn't too hot. Something I will make again.
80seapark
11th Aug, 2009
made this last night for dinner, it was quick and very tasty!
ds002b5498
10th Aug, 2009
5.05
My husband made this for our main meal and it was superb - an excellent curry not too hot that it overwhelmed the prawns. It's already added to our file of recipes which we use regularly
cjneal
10th Aug, 2009
Hi there. Does the calorie total include the rice or is it just for the curry? Thanks.

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?