Prawn & Pea Korma

Ingredients

Contains: milk, tree nuts, shellfish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 tbsp vegetable oil
• 2 onions, thinly sliced
• 3 tbsp Korma paste
• 1 cinnamon stick
• 400ml stock
• 200g basmati rice, rinsed
• 200g frozen peas
• 200g Greek yogurt
• 200g cooked frozen prawns, defrosted
• 50g ground almonds
• ½ small pack coriander

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the vegetable oil in a large lidded pan over medium heat. Add the sliced onions and cook for 6 minutes, stirring, until soft and golden.

2. Stir in the korma paste and cinnamon stick and cook for 1 minute until fragrant.

3. Pour in the stock and bring to a simmer. Add the rinsed basmati rice and stir once. Cover and cook on low for 12 minutes until the rice is tender and the stock is absorbed.

4. Scatter the frozen peas over the rice, cover and cook for 2 minutes until the peas are hot.

5. Take the pan off the heat. In a bowl, mix the Greek yogurt with the ground almonds until smooth, then fold into the rice.

6. Pat the defrosted cooked prawns dry, add them to the pan and stir gently for 2 minutes until heated through.

7. Remove the cinnamon stick. Roughly chop the coriander and scatter over the korma to serve.