Prawn, pea & tomato curry

• vegetable oil↗1 tbsp tbsp
• onions↗2

  halved, each cut into 6 wedges

• ripe tomatoes↗6

  each cut into 8 wedges

• fresh root ginger

  chopped

• garlic cloves↗6

  roughly chopped

• curry paste↗3 tbsp tbsp

  (we used Patak's tikka masala paste)

• shelled raw king prawn↗400g g
• frozen pea↗250g g
• coriander

  leaves chopped

• basmati rice↗

  or chapatis, to serve

Step-by-step instructions

1. 1

   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.

2. 2

   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.