Curry in a hurry

Curry needn’t be a chore-like undertaking – here’s a curry you can prepare in minutes

  • Ready in 15 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 195
  • fat 7g
  • saturates 1g
  • carbs 11g
  • sugars 0g
  • fibre 2g
  • protein 22g
  • salt 0.75g


  • 1 tbsp sunflower oil
  • 1 red onion, thinly sliced
  • 1 garlic clove
  • 2 tsp ready-prepared ginger from a jar
  • ½-1tsp ready chopped chillies, from a jar
  • 200g can chopped tomatoes
  • 200g raw peeled prawns or chopped skinless boneless chicken
  • 2 tsp gujarati masala, or garam masala
  • 3 tbsp low fat yogurt
  • handful coriander leaves, roughly chopped or torn


  1. Heat the oil in a pan, add onion and fry until they colour. Crush the garlic into the pan, add ginger and chilli; cook briefly. Add tomatoes and a quarter of a can of water and bring to the boil. Simmer for 2 mins, add prawns or chicken and gujarati masala, cover and cook for 2-3 mins for prawns and 5-6 mins for chicken.

  2. Reduce the heat to a simmer, then stir in the yogurt, a tablespoonful at time. Sprinkle with coriander and serve with warm garlic and coriander naans and a crisp salad of cucumber, shredded lettuce, sliced red onion and wedges of lemon.

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