Photo of Quick prawn curry & 2-minute 'naan' by WW

Quick prawn curry & 2-minute 'naan'

Points® value
Total Time
40 min
15 min
25 min
This quick curry is a stir-fry that uses Indian spices instead of Chinese seasonings


Calorie controlled cooking spray

4 spray(s)

Red onion

1 small, finely chopped


150 g, diced

Cauliflower, Raw

150 g, halved florets


6 medium, sliced


1 clove(s), finely chopped

Coriander, fresh

1 tablespoon(s), leaves and stems chopped separately

Curry Powder

1 tablespoon(s), mild

Nigella seeds

3 teaspoon(s), level

Tomato Purèe

1 tablespoon(s), level

Tinned Tomatoes

1 can(s), large

Prawns, Raw

200 g, peeled


1 clove(s)

Tortilla wrap

1 medium, frozen


  1. Mist a large wok or frying pan with cooking spray and set over a medium heat. Stir-fry the onion, aubergine, cauliflower and mushrooms for 5-10 minutes.
  2. Add the garlic, coriander stems and curry powder. Cook for 1 minute, then stir in 1 tsp nigella seeds, the tomato purée, tomatoes and 150ml water.
  3. Bring to a simmer, add the prawns and cook for 5-10 minutes, until the cauliflower is just tender. Stir in most of the coriander leaves, then season to taste.
  4. Meanwhile, preheat the grill to medium. Halve the garlic clove then rub the cut sides over the frozen tortilla wrap, and mist with cooking spray. Scatter over 2 tsp nigella seeds. Cook under the grill for 1-2 minutes, until lightly toasted.
  5. Transfer the curry to a large bowl and serve garnished with the remaining coriander leaves. Tear the naan into quarters and serve with the curry.