A quick, comforting curry made with juicy prawns, hearty chickpeas and warm spices, all simmered in a rich tomato base. Served over fluffy basmati rice, it’s an easy midweek dish that’s full of flavor and ready in minutes.
Serves: 4
Preparation time: 10 minutes
Cooking time: 15 minutes
Ingredients
For the curry
- 4 garlic cloves
- 1 onion
- 1 tbsp olive oil
- 1 apple, grated
- 2½ tbsp curry powder
- 1 tsp garam masala
- ½ tsp turmeric
- 400g tinned chopped tomatoes
- ½ red chilli, finely chopped
- 200ml boiling water
- 2 tsp sweetener
- 110g (about 7 tbsp) tinned chickpeas, drained and rinsed
- 200g frozen prawns
- 50ml soya milk
- A few coriander leaves, to garnish
For the rice
- 265g basmati rice (about 1½ cups)
- 400ml boiled water
Method
1. Measure the basmati rice into a saucepan, add the boiled water, and cook according to the packet instructions.
2. Heat the olive oil in a pan over medium heat. Add the garlic and onion and cook until golden.
3. Stir in the curry powder, garam masala, and turmeric, cooking for 1 minute to release the aromas.
4. Add the grated apple, chopped tomatoes, and red chilli. Stir well, pour in the 200ml of boiling water, and bring to a simmer. Cook for 2 minutes.
5. Tip in the chickpeas and frozen prawns. Cook until the prawns are soft and heated through.
6. Stir in the sweetener and soya milk, mixing well.
7. Spoon the rice into bowls, top with the curry, and garnish with fresh coriander leaves.