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Prawn & pea korma

A simple and super-fast korma, which will feed the whole family in under 30 minutes

  • Prep: 5 mins
    Cook: 20 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 463
  • Carbohydrates 53
  • Saturated Fat 4
  • Sugar 7
  • Protein 25
  • Fat 18
  • Fibre 5
  • Salt 2.44

Nutrition per serving

  • Calories 463
  • Carbohydrates 53
  • Saturated Fat 4
  • Sugar 7
  • Protein 25
  • Fat 18
  • Fibre 5
  • Salt 2.44

Ingredients

  • 1 tbsp vegetable oil
  • 2 onions, thinly sliced
  • 3 tbsp Korma paste
  • 1 cinnamon stick
  • 400ml stock
  • 200g basmati rice, rinsed
  • 200g frozen peas
  • 200g Greek yogurt
  • 200g cooked frozen prawns, defrosted
  • 50g ground almonds
  • ½ small pack coriander

Method

  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.

  2. Meanwhile, cook the basmati rice following pack instructions.

  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.

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