TOTAL TIME: PREP 5 mins COOK 15 mins

Ingredients -

1 tbsp vegetable oil
2 onions, halved, each cut into 6 wedges
6 ripe tomatoes, each cut into 8 wedges
large knob of fresh root ginger, chopped
6 garlic cloves, roughly chopped
3 tbsp curry paste (we used Patak's tikka masala paste)
400g shelled raw king prawns
250g frozen peas
small bunch coriander, leaves chopped
basmati rice or chapatis, to serve

Directions -

Heat the oil in frying pan, then fry the onions over a medium heat until soft and beginning to brown, about 5 mins. Meanwhile, reserve 8 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 secs. Stir through the tomato mix and remaining tomato wedges, then bubble over a high heat for 5 mins, 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.