Prawn Pea Tomato Curry Recipes

PRAWN, PEA & TOMATO CURRY

Prawn, pea & tomato curry image

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

Provided by Good Food team

Time 20m

Number Of Ingredients 10

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 prawn
250g frozen pea
small bunch coriander , leaves chopped
basmati rice or chapatis, to serve

Steps:

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.
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.

Nutrition Facts : Calories 236 calories, SaturatedFat 1 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 24 grams protein, Sodium 1.24 milligram of sodium

ONE-PAN PRAWN & TOMATO CURRY

One-pan prawn & tomato curry image

This spicy, low-fat curry is sure to become a favourite. Swap the prawns for chunks of white fish or chicken to vary it

Provided by Barney Desmazery

Categories Dinner, Main course

Time 30m

Number Of Ingredients 16

Ingredients

2 tbsp sunflower oil
1 large onion , chopped
large piece ginger , crushed
4 garlic cloves , crushed
½ red chilli , finely chopped
1 tsp golden caster sugar
1 tsp black mustard seeds
1 tsp ground cumin
1 tsp ground coriander
1 tsp turmeric
1 tbsp garam masala
2 tsp malt vinegar
400g can chopped tomato
400g raw king prawns
small bunch coriander , chopped
basmati rice , yogurt, mango chutney and Carrot & cumin salad, to serve

Steps:

Heat the oil in a deep-sided frying pan and cook the onion for 8-10 mins until it starts to turn golden. Add the ginger, garlic and chilli and cook for 1-2 mins. Stir in the sugar and spices for 1 min, then splash in the vinegar and tomatoes. Season with salt and simmer for 5 mins, stirring, until the sauce thickens.
Stir in the prawns, reduce the heat and cook for 8-10 mins until cooked through - if the sauce gets really thick, add a splash of water. Remove from the heat, stir though most of the coriander. Serve straight from the dish scattered with the remaining coriander and the rice, yogurt, chutney and salad in separate bowls.

Nutrition Facts : Calories 217 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 22 grams protein, Sodium 0.66 milligram of sodium

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