Photo: Swathi Handique
Prawn, pea & tomato curry
10 ingredients
5 min + 15 min
Serves 4
openrecipes
Simple, speedy and good for you, this seafood curry takes just 20 minutes to make, or use a slow cooker for extra flavour
Estimated Nutrition (whole recipe, rough)
558
Calories
35g
Protein
15g
Fat
72g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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 prawns
- 250g frozen peas
- small bunch coriander , leaves chopped
- basmati rice or chapatis, to serve
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes