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

Nutrition per serving

  • kcal 236
  • fat 0g
  • saturates 1g
  • carbs 18g
  • sugars 10g
  • fibre 6g
  • protein 24g
  • salt 1.24g


  • 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


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.


  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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