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Indian prawn and chickpea curry with curry-salt naan

Ingredients

  • 2 tablespoons sunflower oil
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 tablespoon finely chopped ginger
  • 3 teaspoons garam masala (Indian spice mix)
  • 3 teaspoons good-quality Indian curry powder
  • 1 tablespoon tomato paste
  • 2 heaped tablespoons korma curry paste
  • 400ml can coconut cream
  • 400g can chopped tomatoes
  • 400g can chickpeas, rinsed, drained
  • 300g cooked prawns, peeled (tails intact)
  • Coriander leaves and steamed SunRice Basmati Rice, to serve

Curry-salt naan

  • 1 teaspoon garam masala (Indian spice mix)
  • 1 teaspoon good-quality Indian curry powder
  • 2 teaspoons sesame seeds, toasted
  • 4 store-bought naan breads, warmed
  • 20g unsalted butter, melted