K
kirst06
Guest
5g basics butter
1 tablespoon olive oil
1 basics onion, peeled and chopped
1 x 2cm piece ginger, peeled and grated
1 tablespoon mild curry powder
1 x 400g tin basics chopped tomatoes
250ml vegetable stock
1 x 250g pack tomatoes, halved
¼ teaspoon sugar
1 x 250g pack basics cooked and peeled prawns
Basmati rice (cooked)
half fat créme fraîche or yogurt
10g fresh coriander (chopped)
Try melting the butter with the olive oil in a pan and then add the onion, ginger and curry powder. Cook gently for 10 minutes.
Add the tinned tomatoes, vegetable stock, pomodorino tomatoes and sugar, and season with salt and freshly ground black pepper. Allow to simmer for 10 minutes, stirring occasionally.
Add the prawns and simmer for a further 3-5 minutes. Serve the curry on a bed of basmati rice, topped with some créme fraîche or yogurt and a sprinkling of freshly chopped coriander.
1 tablespoon olive oil
1 basics onion, peeled and chopped
1 x 2cm piece ginger, peeled and grated
1 tablespoon mild curry powder
1 x 400g tin basics chopped tomatoes
250ml vegetable stock
1 x 250g pack tomatoes, halved
¼ teaspoon sugar
1 x 250g pack basics cooked and peeled prawns
Basmati rice (cooked)
half fat créme fraîche or yogurt
10g fresh coriander (chopped)
Try melting the butter with the olive oil in a pan and then add the onion, ginger and curry powder. Cook gently for 10 minutes.
Add the tinned tomatoes, vegetable stock, pomodorino tomatoes and sugar, and season with salt and freshly ground black pepper. Allow to simmer for 10 minutes, stirring occasionally.
Add the prawns and simmer for a further 3-5 minutes. Serve the curry on a bed of basmati rice, topped with some créme fraîche or yogurt and a sprinkling of freshly chopped coriander.
