Mobile-nav
Menu
Bbc-logo Starburst Visit Homepage >

Prawn, pea & tomato curry

Simple, speedy and good for you, this seafood curry takes just 20 minutes to make, or use a slow cooker for extra flavour

  • Prep: 5 mins
    Cook: 15 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 236
  • Carbohydrates 18
  • Saturated Fat 1
  • Sugar 10
  • Protein 24
  • Fat 0
  • Fibre 6
  • Salt 1.24

Nutrition per serving

  • Calories 236
  • Carbohydrates 18
  • Saturated Fat 1
  • Sugar 10
  • Protein 24
  • Fat 0
  • Fibre 6
  • Salt 1.24

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 prawns
  • 250g frozen peas
  • small bunch coriander, leaves chopped
  • basmati rice or chapatis, to serve

Tip

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.

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.

Suggested recipes from this collection...