Prawn, Pea and Tomato Curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 tbsp Vegetable oil2 onions6 tomatoesLarge knob of root ginger6 garlic cloves3tbsp Tikka Masala Paste (I use Patak's if you're in the UK)225g Cooked and shelled King Prawns150g cooked and shelled prawns 250g frozen peas
Chop the onions into wedges and fry with the vegetable oil until softened and beginning to brown. Cut each tomato into 8 wedges and finely chop the ginger and the garlic.
Set aside 8 of the tomato wedges and whizz the rest in a food processor with the ginger and garlic.
Add the curry paste to the frying onions and cook for about a minute. Add the whizzed tomatoes and bubble over a high heat for 5 minutes, stirring to ensure the sauce does not stick.
Stir in the prawns and cook until thoroughly warmed through (not too long for the regular sized prawns or they will shrink and go hard) and add the frozen peas until they are also warmed through.
Serve with with rice for a very low calorie meal. You can throw in a few handfuls of spinach too to make this a saag. Very tasty and very easy!
Serving Size: Serves 4
Set aside 8 of the tomato wedges and whizz the rest in a food processor with the ginger and garlic.
Add the curry paste to the frying onions and cook for about a minute. Add the whizzed tomatoes and bubble over a high heat for 5 minutes, stirring to ensure the sauce does not stick.
Stir in the prawns and cook until thoroughly warmed through (not too long for the regular sized prawns or they will shrink and go hard) and add the frozen peas until they are also warmed through.
Serve with with rice for a very low calorie meal. You can throw in a few handfuls of spinach too to make this a saag. Very tasty and very easy!
Serving Size: Serves 4
Nutritional Info Amount Per Serving
- Calories: 267.3
- Total Fat: 9.7 g
- Cholesterol: 0.0 mg
- Sodium: 456.6 mg
- Total Carbs: 26.0 g
- Dietary Fiber: 6.5 g
- Protein: 21.9 g
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