Nutrition and extra info
Nutrition: Per serving
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
Put the onion, ginger and garlic in a food processor and blitz to a smooth paste. Heat the oil in a large flameproof casserole dish or pan over a medium heat. Add the onion paste and fry for 8 mins or until lightly golden. Stir in the curry paste and fry for 1 min more. Add the tomatoes, tomato purée, sugar and cardamom pods. Bring to a simmer and cook, covered, for another 10 mins.
Cook the rice following pack instructions.
Scoop the cardamom out of the curry sauce and discard, then blitz with a hand blender, or in a clean food processor. Return to the pan, add the almonds and prawns, and cook for 5 mins. Season to taste and stir through the cream and coriander. Serve with the rice and naan breads, if you like.
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