Prawns Family friendly Main Asian

Indian prawn and chickpea curry with curry-salt naan

Name: Indian prawn and chickpea curry with curry-salt naan
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: /asian, /asian recipes, /indian
Ingredients: 2 tbs sunflower oil; 1 onion, finely chopped; 2 garlic cloves, finely chopped; 1 tbs finely chopped ginger; 3 tsp garam masala (Indian spice mix); 3 tsp good-quality Indian curry powder; 1 tbs tomato paste; 2 heaped tbs korma curry paste; 400ml can coconut cream; 400g can chopped tomatoes; 400g can chickpeas, rinsed, drained; 300g cooked prawns, peeled (tails intact); Coriander leaves and steamed basmati rice, to serve; 1 tsp garam masala (Indian spice mix); 1 tsp good-quality Indian curry powder; 2 tsp sesame seeds, toasted; 4 store-bought naan breads, warmed; 20g unsalted butter, melted

2 ratings

10m

25m

Indian prawn and chickpea curry with curry-salt naan

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by Jessica Brook

Oct 03, 2015

Comfort food doesn't mean hours in the kitchen. Our fast Indian curry will instantly warm you up, with prawns and chickpeas.

2 tbs sunflower oil
1 onion, finely chopped
2 garlic cloves, finely chopped
1 tbs finely chopped ginger
3 tsp garam masala (Indian spice mix)
3 tsp good-quality Indian curry powder
1 tbs tomato paste
2 heaped tbs korma curry paste
400ml can coconut cream
400g can chopped tomatoes
400g can chickpeas, rinsed, drained
300g cooked prawns, peeled (tails intact)
Coriander leaves and steamed basmati rice, to serve

Curry-salt naan

1 tsp garam masala (Indian spice mix)
1 tsp good-quality Indian curry powder
2 tsp sesame seeds, toasted
4 store-bought naan breads, warmed
20g unsalted butter, melted

Method

1.

Heat oil in a saucepan over medium heat. Add onion, garlic and ginger, then cook, stirring, for 3-5 minutes until golden. Add spices and cook, stirring, for 2 minutes. Add tomato paste and curry paste, then cook, stirring, for a further 1-2 minutes or until fragrant. Add coconut cream and tomato, then simmer for 8-10 minutes, stirring occasionally, until thickened. Stir in chickpeas and prawns, and cook for 1-2 minutes or until warmed through.
2.

For the naan, combine spices and sesame seeds with 1 tbs sea salt in a small bowl. Brush warm naan with melted butter, then sprinkle with the curry salt.
3.

Garnish the curry with coriander leaves, then serve with naan and rice.