Prawn tikka masala

• servings: 4 servings
• active time: 10 minutes
• total time: 40 minutes

Ingredients

1 large onion roughly chopped

1 thumb-sized piece ginger peeled and grated

2 large garlic cloves

1 tbsp rapeseed oil

2-3 tbsp tikka curry paste

400g can chopped tomatoes

2 tbsp tomato purée

½ tbsp light brown soft sugar

3 cardamom pods bashed

200g brown basmati rice

3 tbsp ground almonds

300g raw king prawns

1 tbsp double cream

½ bunch of coriander roughly chopped

naan breads warmed, to serve (optional)

Directions

Put the onion, ginger and garlic in a food processor and blitz to a smooth paste. Heat the oil in a large flameproof casserole dish or pan over a medium heat. Add the onion paste and fry for 8 mins or until lightly golden. Stir in the curry paste and fry for 1 min more. Add the tomatoes, tomato purée, sugar and cardamom pods. Bring to a simmer and cook, covered, for another 10 mins.

Cook the rice following pack instructions.

Scoop the cardamom out of the curry sauce and discard, then blitz with a hand blender, or in a clean food processor. Return to the pan, add the almonds and prawns, and cook for 5 mins. Season to taste and stir through the cream and coriander. Serve with the rice and naan breads, if you like.

Nutrition

• Calories: 432
• Total Fat: 16 g
• Saturated Fat: 3 g
• Sodium: 1.1 mg
• Total Carbohydrate: 50 g
• Dietary Fiber: 5 g
• Total Sugars: 12 g
• Protein: 18 g