Prawn, pea & tomato curry

Prawn, pea & tomato curry

Ingredients

1 tbsp vegetable oil

2 onions, split, each one cut into 6 wedges

6 ready tomatoes, each one cut into 8 wedges

extensive handle of crisp root ginger, hacked

6 garlic cloves, generally hacked

3 tbsp curry glue

400g shelled crude lord prawns

250g solidified peas

little cluster coriander, leaves slashed

basmati rice or chapatis, to serve

Strategy

Heat the oil in skillet, then sear the onions over a medium high temperature until delicate and starting to tan, around 5 mins. Then, hold 8 of the tomato wedges, then whizz the rest of a nourishment processor with the ginger and garlic.

Add the curry glue to the prospect secs. Mix through the tomato blend and remaining tomato wedges, then rise over a high hotness for 5 mins, mixing so the sauce doesn't get. Blend in the prawns and peas; stew until prawns are pink and cooked through. Dissipate with coriander, then present with rice.