A flavour-packed spicy supper to see off a chilly evening. Use any curry sauce in this recipe and serve with basmati rice instead of naan, if you like.
Ingredients
- 1 tbsp olive oil
- 4 shallots, sliced
- 2cm piece fresh ginger, diced
- ½ tsp garam masala
- 2 small sweet potatoes, cut into small wedges
- 350g balti sauce
- A handful of cherry tomatoes, halved
- 200g peeled raw king prawns
- ½ lime
- A handful of fresh coriander leaves
- Strips of red chilli
Method
- 1. In a large sauté pan, heat the olive oil and gently fry shallots and ginger for 5 minutes until softened.
- 2. Add garam masala and cook, stirring, for 2 minutes more. Add sweet potatoes and fry until golden, then pour in balti sauce and cherry tomatoes. Bring to a simmer and cook for 15 minutes, stirring occasionally, until the potatoes are tender.
- 3. Gently stir through king prawns. Simmer gently for 3 minutes until the prawns are cooked through. Squeeze over ½ lime and scatter with a handful fresh coriander leaves and some strips of red chilli. Serve with raita and a tandoori naan, if you like.