Curry in a hurry

• sunflower oil↗1 tbsp tbsp
• red onion↗1

  thinly sliced

• garlic clove↗1
• ready-prepared ginger2 tsp tsp

  from a jar

• chillies↗½-1tsp ready chopped tsp

  ½-1 tsp, ready chopped, from a jar

• can chopped tomatoes200g g
• raw peeled prawns or chopped skinless boneless chicken200g g
• gujarati masala↗2 tsp tsp

  or garam masala

• low fat yogurt↗3 tbsp tbsp
• corianderhandful

  leaves, roughly chopped or torn

Step-by-step instructions

1. 1

   Heat the oil in a pan, add onion and fry until they colour. Crush the garlic into the pan, add ginger and chilli; cook briefly. Add tomatoes and a quarter of a can of water and bring to the boil. Simmer for 2 mins, add prawns or chicken and gujarati masala, cover and cook for 2-3 mins for prawns and 5-6 mins for chicken.

2. 2

   Reduce the heat to a simmer, then stir in the yogurt, a tablespoonful at time. Sprinkle with coriander and serve with warm garlic and coriander naans and a crisp salad of cucumber, shredded lettuce, sliced red onion and wedges of lemon.