Prawn, pea & tomato curry

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Source

Ingredients

1 tbsp vegetable oil

2 onions , halved, each cut into 6 wedges

6 ripe tomatoes , each cut into 8 wedges

large knob of fresh root ginger , chopped

6 garlic cloves , roughly chopped

3 tbsp curry paste (we used Patak's tikka masala paste)

400g shelled raw king prawn

250g frozen pea

small bunch coriander , leaves chopped

basmati rice or chapatis, to serve

Method

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 doesn’t catch. Mix in the prawns and peas; simmer until prawns are pink and cooked through. Scatter with coriander, then serve with rice.