Forget a takeaway and tuck into a midweek meal that will please the whole family with our easy, low calorie prawn tikka masala. Serve with naan breads
Prep:10 mins
Serves 4
1 large onion, roughly chopped1 thumb-sized piece ginger, peeled and grated2 large garlic cloves1 tbsp rapeseed oil2-3 tbsp tikka curry paste400g can chopped tomatoes2 tbsp tomato purée½ tbsp light brown soft sugar3 cardamom pods, bashed200g brown basmati rice3 tbsp ground almonds300g raw king prawns1 tbsp double cream½ bunch of coriander, roughly choppednaan breads, warmed, to serve (optional)
STEP 1Put the onion, ginger and garlic in a food processor and blitz to a smooth paste. Heat the oil in a large flameproof casserole dish or pan over a medium heat. Add the onion paste and fry for 8 mins or until lightly golden. Stir in the curry paste and fry for 1 min more. Add the tomatoes, tomato purée, sugar and cardamom pods. Bring to a simmer and cook, covered, for another 10 mins.STEP 2Cook the rice following pack instructions.STEP 3Scoop the cardamom out of the curry sauce and discard, then blitz with a hand blender, or in a clean food processor. Return to the pan, add the almonds and prawns, and cook for 5 mins. Season to taste and stir through the cream and coriander. Serve with the rice and naan breads, if you like.
