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Ingredients
1 tbsp vegetable oil
2 onions halved cut into 6 wedges
6 tomatoes ripe cut into 8 wedges
1 large knob root ginger fresh chopped
6 garlic cloves roughly chopped
3 tbsp curry paste (we used Patak's tikka masala paste)
400 g king prawn raw shelled
250 g pea frozen
1 small bunch coriander chopped
4 servings chapatis
Equipment
food processor
frying pan
Directions
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 doesnt catch.
Mix in the prawns and peas; simmer until prawns are pink and cooked through. Scatter with coriander, then serve with rice.
