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A very quick and healthy curry recipe, yet full of flavour.

 - Speedy supper: Prawn, pea and tomato curry recipe


1 tbsp vegetable oil
Two onions, halved, each cut into six wedges
Six ripe tomatoes, each cut into eight wedges
Large knob of fresh root ginger, chopped
Six garlic cloves, roughly chopped
Three tbsp curry paste (we used Patak's tikka masala paste)
400g/14oz shelled raw king prawns
250g/9oz frozen peas
Small bunch coriander, leaves chopped
Basmati rice or chapatis, to serve


Heat the oil in a frying pan and fry the onions over a medium heat until soft and beginning to brown - about five minutes. Meanwhile, reserve eight 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 seconds. Stir through the tomato mix and remaining tomato wedges, then bubble over a high heat for five minutess, 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.

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