Quick prawn curry & 2-minute 'naan'
3
Points®
Total time: 40 min • Prep: 15 min • Cook: 25 min • Serves: 2 • Difficulty: Easy
This quick curry is a stir-fry that uses Indian spices instead of Chinese seasonings
Ingredients
Calorie controlled cooking spray
4 spray(s)
Red onion
1 small, finely chopped
Aubergine
150 g, diced
Cauliflower, Raw
150 g, halved florets
Mushrooms
6 medium, sliced
Garlic
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
Garlic
1 clove(s)
Tortilla wrap
1 medium, frozen
Instructions
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.
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