A rich tomato-based, medium-spiced curry, which is delicious served with naan bread and steamed rice.
Ingredients
- 1 portion basic curry sauce mix
- 400g can chopped tomatoes
- ½ tsp cayenne pepper
- 1 tsp garam masala
- 400g large, raw peeled prawns
- 1 tsp caster sugar
- Juice of ½ lime
- Small bunch of fresh coriander leaves
Method
- 1. Defrost the curry sauce overnight in the fridge. Pour into a large pan and bring to a simmer. Stir in the chopped tomatoes, cayenne pepper and garam masala. Simmer for 5-8 minutes until thickened.
- 2. Add the prawns, sugar and lime juice, and simmer for 5 minutes or until the prawns are pink and cooked through.
- 3. Divide between plates along with steamed rice, sprinkle with fresh coriander leaves and serve with naan, if you like.
Nutritional info
Per serving: 178kcals, 7g fat (1.2g saturated), 20.6g protein, 10.1g carbs, 7.2g sugar, 1.9g salt