Prawn curry with cauliflower and peas

    1 hour 5 min

    Prawn curry combined with a healthy serving of veg makes a simple and healthy one-pot dinner. The sweet, sumptuous prawns make this easy meal rich enough for a special occasion.


    Ayrshire, Scotland, UK
    13 people made this

    Serves: 4 

    • 1 tablespoon olive oil
    • 1 onion, finely chopped
    • 4 garlic cloves, finely chopped
    • 1 tablespoon grated fresh root ginger
    • 1 tablespoon curry powder
    • 400g cauliflower florets
    • 400g tinned chopped tomatoes
    • 100ml water
    • 200g frozen peas
    • 5 tablespoons chopped fresh coriander
    • 115g plain Greek yoghurt
    • 2 tablespoons plain flour
    • 450g large prawns, peeled and deveined

    Prep:15min  ›  Cook:50min  ›  Ready in:1hr5min 

    1. Heat the oil in a casserole over medium heat and cook and stir the onion, garlic and ginger until the onion is tender, about 5 minutes. Stir in the curry powder and cauliflower.
    2. Pour in the tomatoes and water and bring to the boil. Reduce to a simmer, cover and cook until the cauliflower is tender, about 15 minutes.
    3. Add peas and coriander, and cook until the peas are hot, about 3 minutes. Stir the yoghurt and flour together in a small bowl. Stir the yoghurt mixture and the prawns into the sauce and cook over low heat, stirring, for about 2 minutes or until slightly thickened. Serve hot.

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