Spicy prawn and chickpea curry

Spicy prawn and chickpea curry
  • Serves icon Serves 4
  • Time icon Takes 10 minutes to make and 25 minutes to cook

Adding chickpeas to recipes is a great way to save money as you can get away with using less fish. This curry recipe costs around £1.50 per person.

Nutrition: per serving

Calories
628kcals
Fat
15.2g (1.9g saturated)
Protein
26.3g
Carbohydrates
99.5g (7.8g sugars)
Salt
2.2g
Calories
628kcals
Fat
15.2g (1.9g saturated)
Protein
26.3g
Carbohydrates
99.5g (7.8g sugars)
Salt
2.2g

Ingredients

  • 2 tbsp olive oil
  • 1 large red onion, sliced
  • 1 garlic clove, sliced
  • 1 tbsp harissa paste
  • 400g can chopped tomatoes
  • ½ tsp caster sugar
  • 1 tsp red wine vinegar
  • 400g can chickpeas, drained and rinsed
  • 200g raw peeled king prawns
  • A handful of chopped fresh coriander
  • A good squeeze of lime juice
  • Rice and flatbreads, to serve

Method

  1. Heat olive oil in a pan over a low heat and fry the onion for 5 minutes until soft. Add garlic and 1 tbsp harissa paste and cook for a further 2 minutes. Stir in tomatoes, sugar, vinegar, season and bring to a simmer.
  2. Add the chickpeas. Simmer for 10 minutes, then stir in the prawns and cook for 3-4 minutes until they are pink.
  3. Stir in a handful chopped fresh coriander and a good squeeze of lime juice and serve with lime wedges, rice and flatbreads.

delicious. tips

  1. Try this with strips of chicken breast instead of the king prawns.

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September 2019