Name: Prawn tikka masala
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Indian
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)

Prawn tikka masala

Forget a takeaway and tuck into a midweek meal that will please the whole family with our easy, low calorie prawn tikka masala. Serve with naan breads

40 min total 10 min prep 30 min cook 4 432 cal

Instructions

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1 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.
2 Cook the rice following pack instructions.
3 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.