Comfort food doesn’t mean hours in the kitchen. Our fast Indian curry will instantly warm you up.
Ingredients
- 2 tablespoons sunflower oil
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 tablespoon finely chopped ginger
- 3 teaspoons garam masala (Indian spice mix)
- 3 teaspoons good-quality Indian curry powder
- 1 tablespoon tomato paste
- 2 heaped tablespoons korma curry paste
- 400ml can coconut cream
- 400g can chopped tomatoes
- 400g can chickpeas, rinsed, drained
- 300g cooked prawns, peeled (tails intact)
- Coriander leaves, to serve
- Steamed Basmati rice, to serve
Curry-salt naan
- 1 teaspoon garam masala (Indian spice mix)
- 1 teaspoon good-quality Indian curry powder
- 2 teaspoons sesame seeds, toasted
- 4 store-bought naan breads, warmed
- 20g unsalted butter, melted
Method
- Step 1Heat oil in a saucepan over medium heat. Add onion, garlic and ginger, then cook, stirring, for 3-5 minutes until golden. Add spices and cook, stirring, for 2 minutes. Add tomato paste and curry paste, then cook, stirring, for a further 1-2 minutes or until fragrant. Add coconut cream and tomato, then simmer for 8-10 minutes, stirring occasionally, until thickened. Stir in chickpeas and prawns, and cook for 1-2 minutes or until warmed through.
- Step 2For the naan, combine spices and sesame seeds with 1 tablespoon sea salt in a small bowl. Brush warm naan with melted butter, then sprinkle with the curry salt.
- Step 3Garnish the curry with coriander leaves, then serve with naan and rice.
- High fibre
- Low carb
Nutrition
3426 kj
Energy
49g
Fat Total
24g
Saturated Fat
11g
Fibre
28g
Protein
118mg
Cholesterol
1186.12mg
Sodium
21g
Carbs (sugar)
62g
Carbs (total)
All nutrition values are per serve
- Author: Jessica Brook & Phoebe Wood
- Image credit: Andy Lewis
- Publication: Taste.com.au
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