Prawn korma - spice pots
Calorie controlled cooking spray
2 large, finely chopped
4 clove(s), crushed
1 tablespoons, grated
1 can(s), large
Spice Pots Korma Blend
5 teaspoons, level
Reduced Fat Coconut Milk, Canned (7.7% Fat)
1 tablespoons, chopped
- Mist a nonstick pan with cooking spray and place over a medium-high heat, add the onions and cook for 10 minutes, or until soft and browning. Add the garlic, ginger and cook for a further minute.
- Add the tomatoes, and reduce for 5 minutes. Add the Korma spice and cook for 1 minute, then add the coconut milk.
- Once bubbling add the prawns and cook until they turn pink. Then season to taste and add the coriander.
- Serve the curry with the warmed naan breads.